Veal with Sun-Dried Tomatoes & Strawberry Vinaigrette

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Ingredients

• 1 lb. veal loin roast
• 2 tbsp. olive oil
• 6 sundried tomatoes, drained & cut into strips
• 1/2 cup light olive oil
• 6 tbsp strawberry vinegar
• 2 tbsp strawberry concentrate
• Mint leaves & fresh strawberries for garnish

Optional

• 2 medium sized yellow squash
• 2 medium sized zucchini
• 2 tbsp butter

Description

1. Rub veal roast with 2 tablespoons of olive oil.
2. Roast in a reheated 400-º F oven for 25 minutes. Let cool to room temperature.
3. Chill, if desired. Slice veal as thin as possible and arrange slices on individual serving plates. Sprinkle tomato strips over meat.
4. Whisk together olive oil, strawberry vinegar and concentrate. Drizzle over veal. Add fresh mint leaves and fresh strawberries to decorate each plate.
5. As an optional side dish, clean and slice a yellow squash and zucchini into 2 inch x ½ inch pieces. Sauté 1 clove of fresh garlic in 2 tablespoons of butter for 1 minute. Add the zucchini and squash and continue to sauté for 3 or 4 minutes until tender. Add salt and pepper to taste. Serve immediately.