Season the chicken/turkey fillet with salt and season immediately before baking. Fry on both sides in a preheated frying pan with oil. Fry at high temperature, then remove from the stove, cover and let cool so that the meat remains juicy.
Then cut the meat into small thin pieces.
Cut the kumquat into circles, removing the core seeds.
Sauce: squeeze the juice from half an orange, add sugar, balsamic, mustard and vegetable oil. Close the jar with the sauce and shake it well.
In a cup, mix arugula, kumquat and fillet pieces, pour the sauce, salt and pepper.