| Cook Time | 60 minutes |
| Servings |
Ingredients
- 1/2 teaspoons Honey
- 1 tablespoon Lemon juice
- 1/4 teaspoons Salt
- 1 teaspoon Mustard
- 2 cloves Garlic
- Black pepper
- Black pepper (peas)
- 1 piece Bay leaf
- Thyme
- 50 gram Arugula
- 2 pieces Tomatoes
- 1 piece Avocado
- 300 gram Veal
Ingredients
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Instructions
- Boil the meat with the addition of bay leaf, garlic, thyme, allspice and black pepper.
- Cool the meat and cut into plates.
- To prepare the dressing. Mix mustard, butter, lemon juice and honey, add salt, pepper and whisk well. Add half of the filling to the meat, mix well. Peel the avocado and cut into slices. Wash the arugula, dry it. Put some arugula, avocado slices on a plate, put meat slices on top, then arugula.
- Do not cut the tomato across to the end, cutting off only the upper part. and gently opens like a flower. Put the tomatoes on the side and pour the remaining dressing over the salad.
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