Spinach salad with veal fillet

Ingredients for 10 servings:

• 1 kg veal fillet(s)
• 1 kg spinach
• 10 tbsp white wine vinegar
• 10 tbsp olive oil
• 8 tbsp pine nuts
• 2 tsp sugar, brown
• 2 shallots
• 1 lime(s)
• salt and pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 25 minutes; Total time approx. 2 hours 55 minutes

suitable for garden parties

Wash the meat, dry it, and season it with salt and pepper. Heat 2 tablespoons of oil in a pan and sear the fillet all over. Reduce the heat and sear the meat for another 15 minutes until pink. Then wrap it in aluminum foil and let it cool. Wash the spinach and spin it dry. Peel and dice the shallots. Toast the pine nuts in a pan without any fat. Keep an eye on the pan, as the pine nuts burn quickly. Set the pan aside. Grate the zest of the lime and mix it with the finely diced shallots, vinegar, sugar, salt, pepper, and the remaining olive oil. Cut the meat into thin slices and mix with the pine nuts and spinach. Drizzle with the vinaigrette and serve with something like a baguette.