Summer Salad with Turkey Strips

Ingredients

• 300 g mixed leafy greens (lettuce, romaine, etc.)
• 4 Cherry Tomatoes
• 1 yellow bell pepper
• 1 chicory
• 400 g turkey breast fillet
• 1 tbsp oil
• 50 ml white wine
• 100 ml poultry broth
• 100 ml heavy cream
• 4 tbsp crème fraîche
• 2 tbsp white wine vinegar
• 1 tsp balsamic vinegar
• 1 tsp apple syrup
• 0.5 tsp mustard
• 4 tbsp olive oil
• 2 tbsp chopped chives
• 1 tbsp thyme leaves
• Salt
• ground pepper

Instructions

1. 1.

   Wash and dry the greens, tear into bite-sized pieces.

2. 2.

   Halve the bell pepper, remove seeds, wash, cut into strips. Wash tomatoes, dry, quarter them.

3. 3.

   Split chicory into leaves.

4. 4.

   Slice turkey into thin strips, season with salt and pepper.

5. 5.

   Heat oil and cook turkey strips over medium-high heat for about 4 minutes, stirring; remove and keep warm. Deglaze the pan with wine, reduce, stir in broth, then add cream and crème fraîche, let simmer briefly, season with salt and pepper.

6. 6.

   Whisk vinegar, mustard, salt, pepper, and apple syrup together, then fold in oil to make dressing.

7. 7.

   Combine greens and tomatoes with dressing, plate, arrange turkey strips with sauce on top, sprinkle chives and thyme over the dish.