Veal Salad With Balsamic Vinaigrette And Gorgonzol

1. 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. 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. 3

   Spray the grids of a grill with nonstick cooking spray. Preheat grill to medium-high.

4. 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. 5

   In a large bowl combine the Mescalin, the endive, the peppers, the mushrooms and the cheese. Toss with the remaining dressing.

6. 6

   Place 1/4 of the salad on each of four plates and top with 1/4 of the veal strips.

7. 7

   Serve immediately.

No additional tips available.