Lemon Veal Scallopini with Fresh Watercress Salad | Liberterre

Ingredients

• 1/4 cup canola oil
• 1 tbsp lemon juice
• 1 tsp freshly grated lemon zest
• 1/2 tsp dried oregano leaves
• 1/2 tsp salt
• 1/4 tsp freshly ground pepper
• 1 1/2 lb LiberTerre veal scallopini, pounded to 1/8-inch thick
• Lemon wedges
• 1/4 cup shaved Parmesan cheese
• 1/4 cup extra virgin olive oil
• 2 tbsp lemon juice
• 2 tbsp minced shallot
• 1 tsp Dijon mustard
• 2 tsp honey
• 2 small bunches watercress, trimmed
• 1 cup halved heirloom cherry tomatoes