The Chopping Block

Serves 4-6

Pre heat oven 425 degrees

4-6 Veal Chops
cup honey
cup olive oil

Marinate for 2 hours.

Honey Red Wine Vinaigrette

cup olive oil
cup honey
red wine vinegar
red wine
cup honey mustard
salt and pepper to taste

12-18 fingerling potatoes, cut in half
6 king oyster mushrooms, sliced thinly
2 garlic cloves, sliced thinly
º stick sweet butter
º cup olive oil
salt and pepper to taste
Saute the potatoes on the flat side of the potatoes, season with salt and pepper.

Place in a baking dish and bake until tender. Sauté the oyster mushrooms in the same pan as the potatoes with salt and pepper. Set aside. After the potatoes are done add the mushrooms. Toss and set aside.

Sear the veal chop on one side for 8 minutes and then turn over and cook another 8 minutes.

Green Salad-

3 cups baby romaine
Ω avocado, diced
º cup red onion
1 tomato, diced
1 Tb. Seasoned Rice Vinegar
2 Tb. Olive Oil
salt and pepper

Presentation-

Place the veal chop on one side of the plate. Place a 4th or 6th of the potato mixture next to the veal chop.
Place the salad on a side plate. Drizzle a little of the vinaigrette on top of the veal.