Grilled Veal Rib Chops with Dijon-Chickpea Salad & Spiced Tomato Chutney

• Creamy Dijon Sauce
• 2/3 cup dry mustard
• 1/4 cup hot water
• 1 cup KRAFT MAYO Real Mayonnaise
• 1/2 cup GREY POUPON Classic Dijon Mustard
• 1/2 cup white wine vinegar
• 2 Tbsp. honey
• 4 tsp. kosher salt
• 1 tsp. ground smoked Tellicherry black pepper
• 6 Tbsp. grapeseed oil
• Spiced Tomato Chutney
• 6 Tbsp. oil
• 4 tsp. red mustard seed
• 1/2 tsp. nigella seed
• 1 each fresh bay leaves
• 2/3 cup shallots, finely chopped
• 1/2 cup garlic, finely chopped
• 6 Tbsp. gingerroot, finely chopped
• 1/4 cup smoked sea salt
• 3 Tbsp. ground Indian coriander
• 3 Tbsp. ground cumin
• 1/4 tsp. ground cloves
• 1/8 tsp. ground mace
• 2/3 cup sherry vinegar
• 1/2 cup canned tomato paste
• 1-1/2 qt. canned stewed tomatoes, undrained
• 1-3/4 cups sugar
• 1/2 cup maple syrup
• 1/3 cup honey
• Mustard-Chickpea Salad
• 2-1/4 qt. canned chickpeas (garbanzo beans), rinsed
• 1-1/2 qt. baby arugula
• 3 cups fennel bulbs, shaved
• 1-1/2 cups red onions, shaved
• 1-1/2 cups watermelon radishes, julienned
• 1-1/2 cups curly-leaf parsley
• 3/4 cup fresh dill, chopped
• Veal Rib Chop
• 12 each veal rib chops (12 oz.), 1 inch thick, trimmed
• to taste salt and black pepper
• 1/4 cup extra virgin olive oil

1. Creamy Dijon Sauce: Whisk dry mustard and water until well blended.
2. Stir in all remaining ingredients except oil.
3. Gradually whisk in oil until well blended.
4. Refrigerate until ready to use.
5. Spiced Tomato Chutney: Heat oil in stockpot on medium-high heat.
6. Add mustard and nigella seed; cook and stir until fragrant.
7. Stir in bay leaves, shallots, garlic and ginger.
8. Cook and stir 6 min.
9. or until shallots are tender.
10. Stir in salt and remaining seasonings; cook and stir until seasonings are aromatic.
11. Deglaze pan with vinegar.
12. Stir in tomato paste; cook until thickened.
13. Stir in remaining ingredients.
14. Cook on medium heat 45 to 50 min.
15. or until thickened to jam-like consistency.
16. Cool.
17. Refrigerate until ready to use.
18. Mustard-Chickpea Salad: Combine ingredients.
19. For each serving: Season 1 chop with salt and black pepper.
20. Grill on medium heat 9 min.
21. on each side or to desired doneness.
22. Let stand 6 min.
23. Toss 1 cup Mustard-Chickpea Salad with 2 Tbsp.
24. Creamy Dijon Sauce.
25. Mound 1/2 cup Mustard-Chickpea Salad onto serving plate; top with chop, 2 Tbsp.
26. Spiced Tomato Chutney and additional 1/2 cup Mustard-Chickpea Salad.
27. Drizzle chop and plate with 1 tsp.
28. oil.

dijon sauce, dry mustard, hot water, mayo, poupon, white wine vinegar, honey, kosher salt, ground smoked tellicherry black pepper, grapeseed oil, tomato, oil, red mustard, nigella seed, bay leaves, shallots, garlic, gingerroot, salt, ground indian coriander, ground cumin, ground cloves, ground mace, sherry vinegar, tomato paste, tomatoes, sugar, maple syrup, honey, chickpeas, baby arugula, fennel bulbs, red onions, watermelon radishes, curlyleaf, fresh dill, chop, veal, salt, extra virgin olive oil

Taken from www.kraftrecipes.com/recipes/grilled-veal-rib-chops-dijon-chickpea-salad-spiced-tomato-chutney-118680.aspx (may not work)