Bart's Recipes
Rinse the organic mixed greens and pat dry thoroughly. Slice the fennel with a mandoline or vegetable peeler into paper-thin slices. Finely chop the fresh mint and crush the pink peppercorns.
Heat a little oil in a skillet. Cook the turkey cubes or strips for about six to eight minutes until golden brown and cooked through. Remove the pan from the heat and let the meat cool briefly.
Whisk together a dressing in a large bowl made from the extra virgin olive oil, apple cider vinegar, finely chopped mint, Celtic sea salt, and pink peppercorns. Add the prepared mixed greens, sliced fennel, and cooled turkey. Toss the ingredients together so the dressing distributes evenly throughout.
Divide the salad among plates or place the bowl on the table as is. Serve immediately.
