Turkey breast stuffed with apples and cheddar

In a small bowl, mix the Dijon mustard and maple syrup. In another bowl, combine the apple, shallot, spinach, and cheddar.

Place the turkey breast on a cutting board and make a slit along its thickness, without cutting all the way through, to open it like a book.

Brush the inside of the breast with the mustard and maple mixture. Spread the stuffing evenly, then close to seal it well.

Tie the breast securely with butcher’s twine at both ends to keep the stuffing in place during cooking.

Cook in the air fryer at 300 °F (150 °C) for 25 minutes, or until the internal temperature reaches 165 °F (74 °C). For oven cooking, place the breast on a parchment‑lined baking sheet and bake at 425 °F (220 °C) for 35 minutes, or until the internal temperature reaches 165 °F (74 °C).

Remove from the air fryer or oven, wrap in aluminum foil, and let rest for 5 minutes before slicing.

While the turkey is cooking, prepare the salad. Mix all the salad ingredients in a large bowl.

Prepare the vinaigrette. In a sealed jar (such as a Mason jar), combine the oil, mustard, maple syrup, lemon juice, salt, and pepper. Close and shake vigorously.

Remove the cooked breast from the foil and place it on a clean cutting board. Using a kitchen brush, baste the breast with the cooking juices collected at the bottom of the foil packet, remove the twine, and slice. Serve with the salad drizzled with vinaigrette and fresh bread.