Roast Turkey & Spinach Salad with Figs, Fennel and Blue Cheese

Serves 4

Two turkey breasts

8 cups baby spinach

8 figs, halved

1 cup sliced fennel

1 cup crumbled blue cheese

Aged balsamic vinegar

Preheat the oven to 375˚.  Season turkey breasts with salt, pepper and garlic powder.  Roast turkey in the oven for 25-30 minutes or until done.  Let cool and then slice into medallions.  Arrange 2 cups of spinach on each plate.  Top with a few turkey medallions, ¼ cup of the blue cheese, ¼ cup sliced fennel, and 4 fig halves.  Drizzle each salad with the aged balsamic vinegar.