Veal Chops With Fennel, Mandarin Oranges And Salsa Verde - cooking recipe

Ingredients

4 (7 oz) veal chops
2 baby bulbs fennel, trimmed, halved lengthwise
4 None small mandarin oranges, peeled, halved horizontally
-1 None Salsa Verde
2 tbsp finely chopped fresh flat-leaf parsley leaves
2 tbsp finely chopped fresh mint leaves
1 tbsp fennel fronds, finely chopped
2 tbsp finely chopped fresh chives
1 tbsp whole grain mustard
2 tbsp lemon juice
2 tbsp baby capers, rinsed, drained, chopped
1 clove garlic, minced
1/3 cup olive oil

Preparation

Preheat grill and oil grates. Sear veal chops for 5-6 mins per side, or until cooked to your liking.
Grill fennel and mandarin oranges for 1-3 mins, or until just browned.
Meanwhile, to make the salsa verde, combine herbs, mustard, lemon juice, capers, garlic and olive oil in a small bowl. Serve veal, fennel and mandarin oranges topped with salsa verde.