Ingredients:
- 1 kg turkey breast,
- 800 g “Caramelle dell’Orto” pearl onions (COD. 01233),
- 200 g fresh arugula,
- q.s. salt and pepper.

1. Cut the turkey breast into 3 cm cubes.
2. Arrange a fresh arugula bed on a rectangular tray, place the turkey cubes and the pearl onions on it and finally season it with the IGP Balsamic vinegar glaze of the onions.
3. Easy, brilliant and most importantly appetizing.
   
   Cooking Times:
   Toss the turkey cubes  in a pre-heated non-stick pan for 5 minutes.