Turkey Breast with Roasted Chicories and Mustard Vinaigrette
Accompanied by Caramelized Brussels Sprouts and Figs

Turkey Breast
1 1.5-2 lb. bone-in turkey breast, trimmed of excess fat (enough for 2 servings)
8 cups water
¼ cup salt
3 tablespoons sugar
1 teaspoon fennel seed                                
1 teaspoon coriander seed
1 teaspoon allspice berries
1 sprig rosemary
2 sprigs thyme
1 tablespoon peppercorn
1 tablespoon juniper berries
½ onion, minced
3 cloves garlic, crushed

Bring water, salt and sugar to a boil in a large stockpot.  Add remaining ingredients and let cool to room temperature. Add the turkey, cover, and brine refrigerated for 8-12 hours.

Preheat oven to 425 degrees. Remove the turkey from brine and dry with clean towel.  Sprinkle with salt and pepper to taste.  In an oven-proof roasting pan, roast turkey for 45-60 min, depending on size.  Let rest for 10-15 minutes before carving.

Roasted Chicories

2 heads Belgian endive, quartered
1 head Chicory(may substitute frisee), washed and quartered
1 head radicchio, cleaned of outer leaves, quartered
3 tablespoons olive oil
2 tablespoons butter
8 ounces Brussels sprouts, halved
4 ounces fresh figs, halved

Preheat oven to 425 degrees.  In a large cast iron pan (or oven proof skillet), heat 2 tablespoons of the olive oil and the butter over medium high heat and sear the endive, chicory, and radicchio.  Continue to cook for 2 minutes then transfer to the oven. Roast for 10 minutes, turning once.  Hold at a warm temperature until ready to serve.  

In a large bowl, toss Brussels sprouts with remaining olive oil, salt and pepper to taste.
Bring a large oven-proof skillet to medium high heat and cook Brussels sprouts and figs cut-side-down for 2 minutes or until they begin to brown.  Transfer the pan to oven and continue to cook for 5-7 minutes or until roasted to preferred doneness.

Mustard Vinaigrette

2 tablespoons Dijon mustard
1 tablespoon whole grain mustard
1 teaspoon honey
2 tablespoons sherry vinegar
1 teaspoon shallots, finely diced
4 teaspoons olive oil

Whisk together mustards, honey, vinegar and shallots to incorporate.  Slowly whisk in olive oil until emulsified.  Season with salt and pepper to taste.

To assemble:
De-bone and slice roasted turkey and serve on top of roasted chicories.  Drizzle mustard vinaigrette over chicories.  Garnish with caramelized Brussels sprouts and figs.  Serves two.