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1
Heat the oven to 400u00b0 F.
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2
Whisk the mustard and vinegar together in a small bowl. Slowly pour in 3/4 cup of the olive oil, whisking constantly. Set the vinaigrette aside.
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3
Prick the potatoes all over with the tines of a fork. Combine the remaining 1/4 cup olive oil, coarse salt, and 1 teaspoon of the pepper in a bowl. Add the potatoes and toss until well coated with the mixture. Place the potatoes in a shallow roasting pan, and bake 1 hour turning occasionally.
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4
Remove the potatoes from the oven and allow them to cool. Then cut them into 1/2-inch slices and place in a large bowl.
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5
Place the garlic cloves in a small saucepan. Cover with water, bring to a boil, lower the heat, and simmer for 10 minutes. Drain, allow to cool, and peel.
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6
Saute the bacon in a heavy skillet until crisp. Transfer the bacon to paper towels to drain, reserving the fat.
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7
Add the garlic cloves to the bacon fat in the skillet, and cook over low heat for 2 minutes. Remove with a slotted spoon. Discard the fat.
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8
Add the red onion, parsley, remaining 1 teaspoon of black pepper, and the vinaigrette to the potatoes. Toss gently.
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9
Add the turkey, bacon, and garlic cloves. Gently fold all the ingredients together.
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10
Arrange the arugula and watercress on a large serving platter, and place the salad on top. Serve immediately.
