Veal Salad With Balsamic Vinaigrette And Gorgonzol

• Veal Salad with Balsamic Vinaigrette and Gorgonzola
• Balsamic Vinaigrette
• 1/3tuptttreshly squeezed orange juice
• 3tablespoonstalsamic vinegar
• 2tablespoonstxtra virgin olive oil
• 1tmallttshallot, peeled and finely chopped
• 1tmall clovetarlic, peeled and finely chopped
• 1tablespoontresh parsley, finely chopped
• 1tablespoontresh basil, finely chopped
• 1/2teaspoonttsalt, or to taste
• 1/4teaspoonttfreshly ground black pepper, or to taste
• 1t2 - 14 ouncetoneless veal flank
• 8tuncesttMesclun mix salad
• 8tuncesttBelgium endive (washed, dried and torn)
• 4tuncesttroasted red pepper slices
• 4tuncesttsliced mushrooms
• 4tuncesttgorgonzola cheese, crumbled

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)