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2 tablespoons extra-virgin olive oil 2 tablespoons sherry vinegar 1 small shallot, minced 1 teaspoon Dijon mustard Kosher salt and freshly ground pepper 1 pint cherry tomatoes 4 4-ounce veal cutlets 4 cups baby arugula (4 ounces) 1/2 cup [...]
Read the recipe at myrecipes.com
