Makes: 4 servings.
In a small bowl, whisk together cider vinegar, sweet mustard, sugar, salt and black pepper. Slowly whisk in olive oil until smooth. Set aside 1/4 cup of dressing. Dressing can be made in advance and refrigerated until ready to use.
Heat grill or broiler. Brush turkey cutlets with the 1/4 cup reserved dressing. Grill or broil for 3 minutes per side until cooked through. Set aside.
In a large bowl, toss together salad greens, apples, walnuts and 1/2 cup of the remaining dressing. Divide salad among four plates. Slice turkey cutlets into 1/2-inch-wide strips and divide among plates. Offer remaining dressing on the side.