Ingredients
Veal Salad with Balsamic Vinaigrette and Gorgonzola
Balsamic Vinaigrette
1/3 cup freshly squeezed orange juice
3 Tablespoons balsamic vinegar
2 Tablespoons extra virgin olive oil
1 small shallot, peeled and finely chopped
1 small clove garlic, peeled and finely chopped
1 Tablespoon fresh parsley, finely chopped
1 Tablespoon fresh basil, finely chopped
1/2 teaspoon salt, or to taste
1/4 teaspoon freshly ground black pepper, or to taste
1 12 - 14 ounce boneless veal flank
8 ounces Mesclun mix salad
8 ounces Belgium endive (washed, dried and torn)
4 ounces roasted red pepper slices
4 ounces sliced mushrooms
4 ounces gorgonzola cheese, crumbled
Preparation
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.
Place veal in a small dish. Pour 1/2 dressing over veal, turn to coat, cover and refrigerate for 1 hour. Refrigerate remaining dressing.
Spray the grids of a grill with nonstick cooking spray. Preheat grill to medium-high.
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.
In a large bowl combine the Mescalin, the endive, the peppers, the mushrooms and the cheese. Toss with the remaining dressing.
Place 1/4 of the salad on each of four plates and top with 1/4 of the veal strips.
Serve immediately.
