Pound the turkey slices and season with salt and pepper
on both sides. Mix well fresh cheese with cream fraiche, Parmesan and
bay leaves and season with salt and pepper.
Coat turkey escalopes with the mixture and roll them up. wrap with Parma
ham and fix with toothpicks. Fry them in 2 tbsp. oil for about 12
turn. Wash corn salad and drain well. Mix well the remaining oil with 2
tbsp. water, Balsamico and honey. Season with salt. Arrange salad on
plates and sprinkle with the marinade. Slice the turkey rolls and serve
them on the salad.