- Vinaigrette:
- 1/4 cup extra virgin olive oil
- 4 tbsp freshly squeezed lime juice
- 3 tbsp pomegranate juice
- 1 tbsp honey
- 1/4 tsp crushed red chilli flakes
- Salt to taste
- Freshly ground black pepper to taste
- Salad:
- ½ lb Kretschmar Off the Bone Bacon Encrusted Turkey Breast
- 4 c arugula
- 8 bacon strips cooked to just crisp and sliced into thin strips
- 1/2 c walnuts chopped and toasted
- Seeds of one pomegranate about 1 cup
- TOAST walnuts in a non-stick pan on the stovetop over low heat for 15 - 20 minutes.
- SWIRL the pan a occasionally.
- REMOVE from heat when warm & fragrant; allow to cool.
- COOK bacon until just crisp
- TRANSFER to a paper towel-lined plate and allow to cool.
- SLICE into thin strips.
- CUT the pomegranate in half
- BLEND Vinaigrette: ingredients; Refrigerate until ready to use.
- DRIZZLE vinaigrette on four plates.
- DIVIDE arugula between plates
- SCATTER toasted walnuts, then bacon strips.
- ARRANGE thin slices of Kretschmar Off the Bone Bacon Encrusted Turkey Breast on top of each salad
- GARNISH plates with pomegranate seeds
