4 oz fresh arugula, washed, drained and chilled
1 Large hard cooked egg, cooled, peeled and sliced
1/2 Small red bell pepper, seeded and sliced
1 oz hearts of palm, chopped
6 Belgian endive leaves, washed, drained and chilled
6 Slices cucumber, peeled
1/2 Medium plum tomato, sliced
1/2 Small carrot, peeled and shredded
1 oz pinoli nuts, lightly roasted
2 oz roasted red pepper olive oil
6 oz ROASTED TURKEY BREAST, cubed and chilled
Arrange arugula, egg, bell pepper, hearts of palm, endive, cucumber, tomato, carrots and pine nuts on a chilled, large oval plate.
Sprinkle with red pepper oil.
Top with cubed turkey breast.