medium red onions, sliced 0.5-inch thick rounds
peaches, cut into wedges
tablespoons olive oil, divided
(24-ounce) package JENNIE-O® All Natural* Turkey Breast Tenderloin
cups baby arugula
tablespoons balsamic vinegar
ounces blue cheese, crumbled
Drizzle onions and peaches with 1 tablespoon oil; set aside.
Preheat grill over medium heat, place tenderloins directly on grate. Grill, turning occasionally, until meat thermometer inserted into thickest portion of the meat reaches 165°F., approximately 45-50 minutes. Remove from heat, cover and let rest 5-10 minutes before slicing.
Cut tenderloin into slices. Grill onions 5 minutes per side or until grill marks appear; separate onions into rings.
Grill peaches 2 minutes per side or until grill marks appear.
Toss arugula with onions, peaches, vinegar and remaining oil.
Arrange turkey and arugula mixture on plates; sprinkle with cheese.