Warm veal, broad beans and baby carrot salad

Detailed step-by-step description of how to cook the dish "Warm veal, broad beans and baby carrot salad". Try it by all means

Recipe «Warm veal, broad beans and baby carrot salad» presented in category Recipes / Salads, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 1 bunch baby carrots, rinsed and trimmed, 150g baby green beans, trimmed, 3/4 cup broad beans, 6-8 veal leg steaks, salt and cracked black pepper , 2 tsp sherry vinegar, 3 tbsp olive oil, 1/2 tsp Dijon mustard , 75g baby spinach leaves.

Ingredients:

• 1 bunch baby carrots, rinsed and trimmed 
• 150g baby green beans, trimmed 
• 3/4 cup broad beans 
• 6-8 veal leg steaks 
• salt and cracked black pepper 
• 2 tsp sherry vinegar 
• 3 tbsp olive oil 
• 1/2 tsp Dijon mustard 
• 75g baby spinach leaves 

Instructions

1. Place carrots in a large saucepan of boiling water for 1 minute. Remove from the pan with a slotted spoon and plunge into iced water to refresh. Set aside. Repeat with the green beans and broad beans. Drain the vegetables and set the green beans and carrots aside. Squeeze the broad beans from their skins and set aside.
2. Heat a little oil in a large non-stick frying pan over medium-high heat. Sprinkle the veal steaks with salt and cracked black pepper and cook in batches for 2 minutes each side or until cooked to your liking.
3. Meanwhile, whisk together the vinegar, oil and mustard until well combined.
4. To serve, arrange the blanched vegetables and spinach leaves on serving plates. Top with sliced veal and a drizzle of dressing. Serve immediately.