Remove the pulp and pits from the preserved lemon, leaving the peel only. Cut into thin strips (julienne). Cut the basil in thin strips (chiffonade).
Make the dressing by mixing mustard and vinegar together, whisking in the olive oil. Season to taste with salt and pepper. Add the preserved lemon and basil and let infuse for at least 10 minutes.
Mix together pulled turkey and arugula, and mix in the preserved lemon and basil dressing. Add salt and fresh ground pepper to taste.
Brush sourdough slices with a little olive oil, rub with the garlic clove and lightly toast under the broiler.
Spoon turkey salad on the crostini, drizzle with a little extra virgin olive oil and serve!
Cut local organic lemons in quarters. Stack in a sealable jar, sprinkling course salt on each layer. Fill up with fresh lemon juice until the lemons are just under. Store in your pantry or fridge. After about a month, you can start to use the preserved lemon.