Salad with roast turkey and aged Balsamic Vinegar of Modena “since 1891”
Wash the lettuce and put it on a plate. Wash and dice the tomatoes and put them together with the lettuce. Prepare the roast by searing the turkey breast in a pot, seasoning with salt, pepper, and rosemary, and simmering with dry white wine. Let the meat rest, cut it into pieces, and serve the roasted turkey by putting some slices on the top of the salad. Dress with Extra Virgin Olive Oil and aged Balsamic Vinegar of Modena “since 1891”. A delight for your palates!