Slice the turkey breast into strips.
Season them and slowly saute' in olive oil.
Drain on kitchen paper and let them cool. Wash and drain the sald.
Cut the radicchio and the lettuce into strips, mix it with rocket and lamb's lettuce and then add the cool meat.
Dress the salad with balsamic vinegar and Truffle oil and mix it all together.
Before serving, sprinkle with parmesan shavings.
Once opened consume within 30 days.
Enjoy Your truffle salad!