Salad with Smoked Turkey Breast
Rinse meat, pat dry and rub on all sides with pickling salt. Cover and refrigerate 24 hours.
Place herbs in a wok. Place turkey on a rack and insert in wok. Heat wok, cover, and smoke 15 minutes.
Heat oil in a pan. Add turkey and brown on all sides, about 10 minutes. Rinse and trim mache. Peel and finely dice shallots. Peel, rinse and cut carrots into thin strips. Remove pits from olives. For the vinaigrette: Whisk vinegar with oil and mustard and season with salt and pepper. Toss vinaigrette with lettuce, olives, scallions, and shallots and carrots.
Cut turkey breast into thin slices and arrange on salad.