Grilled Veal Chops on a Bed of Arugula

Ingredients

• 1 1/2 Tablespoons balsamic vinegar
• 1 small clove garlic, minced very fine or pressed through a garlic press
• 5 Tablespoons extra-virgin olive oil
• 8 cups lightly packed stemmed arugula, washed and thoroughly dried
• Salt and ground black pepper

Instructions

1. Grill the chops as directed.
2. While the chops are cooking, whisk together the vinegar, garlic, and oil in a small bowl. Season with salt and pepper to taste. Toss the arugula and dressing in a large bowl. Transfer the arugula to a platter or divide it among individual plates.
3. As soon as the chops are done, transfer them to the platter or plates, then let them rest for 5 minutes. Serve immediately.
4. The balsamic vinegar not only dresses the arugula in this recipe, it also offsets the meaty richness of the veal. The heat of the chops wilts the arugula slightly and softens its texture.

Notes