Wash and clean the vegetables. Cut them in different ways: I sliced the courgette with the serrated blade; the spring onion and radish thinly sliced; the daikon thinly sliced with a vegetable peeler and put for half an hour in beetroot juice (the juice of pre-cooked beetroot, the one you find in the vacuum-packed package), and folded from the long side or divided in two, always from the long side, by wrapping it on itself I created small buds; the cherry tomatoes and asparagus divided in two parts. Finally I grated the purple cauliflower.
I mixed honey mustard with extra virgin olive oil to obtain a sort of vinaigrette; you can also add white vinegar.
I arranged the vegetables in a circle, alternating the various types.
I washed and chopped the fresh herbs.
I divided the veal fillets into squares. I massaged them with the chopped fine herbs.
I cooked the veal squares on a hot plate for a very short time, a minute per side (depending on the thickness and your taste)
I added them to the vegetable garden and dressed them with mustard vinaigrette.
