Recipe adapted from Chef Russell DeCesare, CEC, Sodexho Corporate Services, New York, NY

Ingredients

Marinade:

1 cup White balsamic vinegar
1/4 cup Extra-virgin olive oil
1/3 cup or 1-1/2 oz Thinly sliced shallots
1/4 oz Thyme sprigs
4-1/2 lb Veal butt tenderloin (IMPS/NAMP 346A), silver skin removed
Kosher salt as needed
Freshly ground black pepper as needed

Vinaigrette:

1/2 cup Extra-virgin olive oil

Asiago Focaccia:

24 each Focaccia slices, 1 x 3 inch
1/4 cup or 1/2 oz Shredded Sartori Asiago Cheese
6 cups or 5-1/2 oz Micro or baby greens
36 each or 8 oz Blanched asparagus tips, 3 inch bias cut
Kosher salt as needed
Freshly ground black pepper as needed
3 oz Shaved Sartori Piave Cheese
2 Tbsp Balsamic syrup

Instructions

Marinade:
1-1/2 cups

Combine marinade ingredients in large non-reactive container. Add veal butt tenderloin; turn to coat. Refrigerate, covered, 2 hours.
Remove tenderloin from marinade; reserve marinade for vinaigrette. Pat tenderloin dry; season with salt and pepper. Grill tenderloin to medium doneness.
Thinly slice veal on slicer; set aside.

Vinaigrette:
Yield: 2 cups

Pour reserved marinade in saucepan; bring to a boil. Cook until reduced by 1/2. Strain; let cool. Gradually whisk in olive oil; set aside.

Asiago Focaccia:
Top each focaccia slice with 1/2 teaspoon shredded Sartori Asiago Cheese. Toast in 350°F oven until lightly browned; set aside.

Per order:
Toss 1/2 cup greens with 1 Tbsp vinaigrette. Fan 5 veal slices (4 to 5 oz) in circle on bottom of plate. Place 3 asparagus tips in pinwheel shape in center of plate; place tossed greens in center of asparagus wheel. Season with salt and pepper. Top greens with shaved Sartori Piave Cheese. Drizzle 1/2 tsp balsamic syrup over veal. Serve with 2 slices Asiago focaccia.