Turkey Meatballs with Tomato Confit - alive magazine

Ingredients

• 1 Tbsp (15 mL) extra-virgin olive oil
• 2 cups (500 mL) baby arugula, washed and spun dry
• eshly ground white pepper
• 2 Tbsp (30 mL) extra-virgin olive oil
• Drain tomatoes and squeeze out seeds. Finely dice and place in bowl along with garlic, jalapeno, and lemon juice. Fold together.
• In small bowl, whisk oil, vinegar, and parsley together