2 tablespoons olive oil |
1 pound cremini mushrooms, thinly sliced |
leftover turkey gravy |
1 tablespoon freshly chopped fresh thyme (leftover from turkey seasonings) |
dry white wine |
leftover turkey breast, cut crosswise into 1/2-inch thick slices |
1 cup all-purpose flour |
salt and freshly ground black pepper |
2 large eggs |
1 tablespoon water |
1 1/2 cups dry bread crumbs |
canola oil |
3 tablespoons red wine vinegar |
2 tablespoons pomegranate molasses |
2 teaspoons dijon mustard |
salt and freshly ground black pepper |
1/4 cup plus 1 tablespoon extra-virgin olive oil |
4 ounces baby arugula |
crumbled blue cheese or goat cheese (or any good cheese leftover from your holiday cheese plate) |