Veal Salad With Balsamic Vinaigrette And Gorgonzol

  1. Combine the orange juice, the vinegar, the oil, the shallot, the garlic, the parsley, the basil, the salt and the pepper in a large jar. Cover and shake until well blended.
  2. Place veal in a small dish. Pour 1/2 dressing over veal, turn to coat, cover and refrigerate for 1 hour. Refrigerate remaining dressing.
  3. Spray the grids of a grill with nonstick cooking spray. Preheat grill to medium-high.
  4. Remove veal from marinade and discard marinade. Grill veal until no longer pink, about 4 - 6 minutes per side. Remove veal from grill, cool and cut into thin strips.
  5. In a large bowl combine the Mescalin, the endive, the peppers, the mushrooms and the cheese. Toss with the remaining dressing.
  6. Place 1/4 of the salad on each of four plates and top with 1/4 of the veal strips.
  7. Serve immediately.

salad, vinaigrette, freshly squeezed orange juice, vinegar, olive oil, shallot, clovetarlic, parsley, basil, salt, ground black pepper, veal flank, salad, endive, red pepper, mushrooms, gorgonzola cheese

Taken from www.epicurious.com/recipes/member/views/veal-salad-with-balsamic-vinaigrette-and-gorgonzol-1206480 (may not work)

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