Fig, walnut and goat's cheese salad with vincotto dressing

Fig, walnut and  goat's cheese salad with vincotto dressing

Serves 4
1/4cup [6CIml] olive oil
1 tbs vincotto
1/4 cup (60ml)verjuice
1 oak leaf lettuce
4 fresh figs, quartered
60g walnut halves, toasted
120g aged goat's cheese, cut into 12 slices Pea shoots, to garnish

Whisk oil, vincotto and verjuice, season with pepper and set dressing aside. To assemble salad, place lettuce leaves in A bowls, top with figs, nuts and cheese. Drizzle with dressing and top with shoots.  From Italian and gourmet food shops; substitute balsamic vinegar.

parmesan veal outlets with arlehovy and parsley butter
Serves 4

1/2 cup (75g) plain flour, seasoned
2 eggs, lightly beaten
1 1/2cups ( 100g)sourdough breadcrumbs
1/2 cup (40g) grated parmesan
4x300g thick veal cutlets, french-trimmed Olive oil, to shallow-fry
100g unsalted butter
3 garlic cloves, finely chopped
6 anchovy fillets, finely chopped, plus extra to serve
2 tsp finely chopped parsley
Lemon wedges and lettuce and beetroot salad, to serve

Place flour and eggs in 2 separate bowls,and combine crumbs and parmesan in a third. Dip veal first in flour, then egg, then crumbs. Chill for 10 minutes to firm up. Preheat oven to 200°C. Heat 1cm oil in a large ovenproof frypan over medium heat. Fry veal for 3 minutes each side until golden. Bake for 5 minutes for medium. Meanwhile, melt butter in a pan over low heat. Cook garlic and anchovies, stirring, for 5 minutes or until anchovies melt. Stir in parsley. Place cutlets on plates, and top with sauce. Serve with extra anchovies, lemon wedges and salad.