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Veal Scallopine With Charred Cherry Tomato Salad


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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

Four 4-ounce veal cutlets

4 cups baby arugula (4 ounces)

1/2 cup shaved Parmigiano-Reggiano cheese (1 1/2 ounces)

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