Turkey skewers on leaf salads

Ingredients for 4 servings:

• 600 g turkey breast fillet(s)
• 3 onions
• salt and pepper
• 2 tbsp Aceto balsamico, bianco (vinegar)
• 12 slice(s) bacon (breakfast bacon)
• 1 apple, red-skinned
• 2 tbsp oil (rapeseed oil)
• 3 tbsp cranberries
• 3 tbsp vinegar (raspberry vinegar)
• 3 tbsp oil (rapeseed oil)
• ½ head of Lollo Rosso and 0.5 head of Lollo bianco

Instructions

Working time approx. 35 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 35 minutes

Wash the turkey fillet, pat dry, and cut into 12 equal pieces. Peel and finely chop 2 onions, toss with salt, pepper, and balsamic vinegar. Marinate the turkey pieces in this mixture for about 1 hour. Then remove the meat from the marinade, pat dry, and wrap each piece with a slice of bacon. Wash the apple, quarter it, remove the core, and cut into wedges. Thread the apple and the turkey pieces onto skewers. Heat rapeseed oil in a pan and fry the skewers for 5-10 minutes, turning occasionally. For the salad, peel and finely chop the remaining onion. Mix with the cranberries, raspberry vinegar, salt, and pepper. Finally, whisk in the cold-pressed rapeseed oil. Wash the lettuce, spin dry, tear into bite-sized pieces, and toss with the cranberry vinaigrette. Divide the salad among plates and arrange the turkey skewers on top.