Dressing:
- 1/4 cup (50 mL) minced shallots
- 1/2 tsp (2 mL) each salt and fresh ground pepper, divided
- 2 tsp (10 mL) Dijon mustard
- 1 tbsp (15 mL) maple syrup
- 1 tbsp (15 mL) white wine vinegar
- 1/4 cup (50 mL) orange juice
- 2 tbsp (30 mL) extra virgin olive oil
- 1 cup (250 mL) thinly sliced fennel
- 1/2 cup (125 mL) thinly sliced celery
- 1/2 cup (125 mL) torn radicchio
- 4 pieces Ontario veal scaloppini (about 1 lb/500 g)
- 2 cups (500 mL) mache or boston lettuce
- 1/2 cup (125 mL) orange segments
- 1/4 cup (50 mL) toasted sliced almonds
Instructions:
In bowl, whisk together shallots, half of the salt and pepper, Dijon mustard, maple syrup, white wine vinegar and orange juice. Whisk in olive oil in a steady stream until well combined.
In large bowl, toss fennel, celery and radicchio with half of the dressing. Set aside.
In separate shallow bowl, pour remaining dressing over veal. Heat a large non-stick skillet over medium-high heat. Brown veal on both sides until golden and cooked through, about 2 minutes per side.
Arrange veal over 4 plates. Top with mache. Spoon fennel mixture over top and sprinkle with orange segments and almonds.
Makes 4 servings.
Nutritional Information: Per serving: about 320 cal, 25 g pro, 14 g total fat (3 g sat fat), 13 g carb, 2 g fibre, 95 mg chol, 470 mg sodium, 2 mcg B12, 2 mg iron, 4 mg zinc. %RDI: iron 10%, calcium 8%, vit C 45%, vit A15%, B12 26%, zinc 28%
Source: www.ontariovealappeal.ca
