Salad of veal fillet with sage sauce and orange

Amount of people: 4

Preparation Time: 0 - 30 minutes

Veal product: veal fillet

Difficulty: *

Cooking methods: frying

Preparation

Wash the lettuce. Chop the walnuts, roast them in a frying pan and put them to one side. Make a dressing of olive oil, balsamic vinegar, salt and pepper and lemon juice. Clean the orange under running water. Grate 1 tsp. of the skin. Squeeze half the orange and use the other half for decoration.

Dice the veal fillet. Heat the nut oil or olive oil and stir-fry the chunks of veal for about 2 minutes. Add salt, pepper and honey. Arrange the salad, with the dressing, on the plates. Stir-fry the sliced spring onions with finely chopped sage leaves. Add the calvados and a dash of orange juice with orange zest and pour this over the veal fillet. Garnish with orange slices or segments and walnuts

Tips:
* Replace the chunks of veal fillet with veal entrecote.
* Use Noilly Prat (dry white vermouth) instead of calvados.

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