Ingredients

• a small bowl of lettuce leaves, romaine or regular, arugula
• 2 slices of roasted turkey
• 1 tablespoon of cranberry from a jar
• 2 slices of blue cheese (brie, goat cheese roll, Camembert)
• 2 tablespoons ground almonds
• 2 teaspoons extra virgin olive oil
• 1 tablespoon pine nuts, lightly toasted in a pan
• 1/4 cup pomegranate seeds
• optional: croutons from a baguette

Sauce:

• 2 tablespoons extra virgin olive oil
• 1 tablespoon mayonnaise
• salt and pepper
• 1/2 teaspoon ginger powder
• 1 tablespoon maple syrup
• 4 tablespoons lemon juice

Preparation

1. Prepare the sauce: in a small bowl mix the olive oil with mayonnaise, salt, pepper and ginger. Then add maple syrup, lemon juice and mix thoroughly.
2. In a salad bowl arrange torn lettuce, arugula leaves, drizzle with sauce and mix. Add turkey breast, cranberry from the jar.
3. Coat the cheese slices with oil and roll in ground almonds, sauté in a dry pan until lightly golden. Place the cheese on the salad (or on croutons from a baguette), sprinkle with pine nuts and pomegranate seeds.