8 strips bacon, cooked to just crisp and sliced into thin strips
Seeds of one pomegranate
4 cups (1L) fresh arugula
½ lb (225 g) cooked turkey breast, sliced into strips
Toast walnuts by spreading in a non-stick pan on the stovetop over low heat for 15 - 20 minutes. Give the pan a swirl every now and again for even toasting. When the nuts are very warm, fragrant, and slightly golden, remove from heat and allow to cool.
Cook bacon until just crisp, transferring to a paper towel-lined plate and allow to cool. When cooled, slice into thin strips.
Cut pomegranate in half, and squeeze the cut halves over a bowl, using a strainer or squeezing through your fingers to keep the seeds from falling into the juice.
Squeeze the pomegranate seeds into another bowl, removing any pulp.
Put all ingredients into a jar with a lid and shake vigorously to combine, or use a blender or immersion blender to emulsify, about thirty seconds. Refrigerate until ready to use.
Onto four salad plates for a starter, or two meal plates for a main course, drizzle or squeeze vinaigrette.
Divide arugula between plates and then scatter toasted walnuts, then bacon strips.
Arrange turkey breast strips on top of each salad, and then scatter pomegranate seeds over each plate.
Bon Appetit! Take a photo and share this recipe #ThinkTurkey