Serves 6
Good selection of mixed salad leaves
150 gm smoked turkey rashers
600 gm mushrooms (mixed varieties)
1 garlic clove
3 tablespoon olive oil
1 tablespoon balsamic vinegar; seasoning.
Grill the turkey rashers until cooked then dice. Thickly slice the mushrooms and fry in a little of the olive oil for 3 minutes. Add the garlic and cook for 2 more minutes. Arrange the salad leaves on plates. Remove the mushrooms from the pan with a slotted spoon and scatter the mushrooms and turkey rashers over the leaves. Add the vinegar to the juices in the pan and boil rapidly for 2 minutes. Season lightly and pour over the salad. Serve immediately.