Grilled Veal Scaloppini with Ice Wine Braised Rhubarb - Ted Reader

Name: Grilled Veal Scaloppini with Ice Wine Braised Rhubarb - Ted Reader
Ingredients: 1 tbsp (15 mL) butter; ¼ cup (60 mL) finely diced sweet onion; 2 tbsp (30 mL) minced ginger, divided; 1 cup (250 mL) sliced leeks; 2 x 12-inch (30.5 cm) stalks rhubarb; 2 cups (500 mL) ice wine, divided; 4 x 4 oz (113 g) portions Ontario veal scaloppini; ½ cup (125 mL) chopped fresh herbs (parsley, sage, rosemary, thyme, oregano, chives, dill or mint); 4 cloves garlic, minced; ¼ cup (60 mL) olive oil; 4 tsp (20 mL) steak spice; ¼ cup (60 mL) crumbled goats’ cheese, divided into 4

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Veal scaloppini needs only minutes on the BBQ. A delicious way to use up your garden rhubarb.

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Ingredients

1 tbsp (15 mL) butter
¼ cup (60 mL) finely diced sweet onion
2 tbsp (30 mL) minced ginger, divided
1 cup (250 mL) sliced leeks
2 x 12-inch (30.5 cm) stalks rhubarb
2 cups (500 mL) ice wine, divided
4 x 4 oz (113 g) portions Ontario veal scaloppini
½ cup (125 mL) chopped fresh herbs (parsley, sage, rosemary, thyme, oregano, chives, dill or mint)
4 cloves garlic, minced
¼ cup (60 mL) olive oil
4 tsp (20 mL) steak spice
¼ cup (60 mL) crumbled goats’ cheese, divided into 4