Veal Chops With Fennel, Mandarin Oranges And Salsa Verde

• 4 (7 oz) veal chops
• 2 baby bulbs fennel, trimmed, halved lengthwise
• 4 None small mandarin oranges, peeled, halved horizontally
• -1 None Salsa Verde
• 2 tbsp finely chopped fresh flat-leaf parsley leaves
• 2 tbsp finely chopped fresh mint leaves
• 1 tbsp fennel fronds, finely chopped
• 2 tbsp finely chopped fresh chives
• 1 tbsp whole grain mustard
• 2 tbsp lemon juice
• 2 tbsp baby capers, rinsed, drained, chopped
• 1 clove garlic, minced
• 1/3 cup olive oil

1. Preheat grill and oil grates. Sear veal chops for 5-6 mins per side, or until cooked to your liking.
2. Grill fennel and mandarin oranges for 1-3 mins, or until just browned.
3. Meanwhile, to make the salsa verde, combine herbs, mustard, lemon juice, capers, garlic and olive oil in a small bowl. Serve veal, fennel and mandarin oranges topped with salsa verde.

veal chops, baby bulbs fennel, oranges, salsa, parsley, mint leaves, fennel, fresh chives, grain mustard, lemon juice, baby capers, clove garlic, olive oil

Taken from recipes-plus.com/api/v2.0/recipes/37008 (may not work)