Mix the fig mustard with the honey and the raspberry vinegar. Mix the olive oil through it. Season the vinaigrette with pepper and salt. Wash the lamb's lettuce and let it drain. Wash and dry the apple, divide it into four pieces, remove the core and slice it thinly. Halve the red beetroots and cut them into thin slices. Mix the lamb's lettuce with the apple, red beetroot.
Pat the veal steaks dry with kitchen roll, season them with salt and pepper and dip them in the flour. Heat the butter in a pan and fry the veal steaks on both sides for approximately 2-3 minutes. Place the veal steaks with the salad on the plates.