Grilled asparagus and pasta tossed with Parmesan and chopped mint.
4 8-ounce rib veal chops
5 tablespoons Atlas Peak Olive Oil
1 large garlic clove, minced
1 1/2 cups diced seeded plum tomatoes
1/2 cup coarsely chopped pitted Kalamata olives
1/2 cup thinly sliced fresh basil
1 tablespoon red wine vinegar
Prepare barbecue (medium-high heat). Rub veal chops with 1 tablespoon of oil; sprinkle with salt and pepper. Grill veal to desired doneness, about 4 minutes per side for medium.
Meanwhile, combine 4 tablespoons oil and garlic in small saucepan. Set on edge of grill or over medium heat on stove top and heat oil until garlic is fragrant, about 1 minute. Mix in tomatoes, olives, basil, and vinegar. Stir vinaigrette until heated through, about 2 minutes. Season with salt and pepper; serve with chops.
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