Ingredients:

1 Recipe of Pine Nut Dressing
lb spinach leaves, cleaned 250g
cup lightly packed fresh basil leaves 125ml
cut into thin strips
1 lb Veal Leg Cutlets 500g
2 teaspoons olive oil 10ml
cup sliced ripe olives 60ml
2 tablespoon grated Parmesan cheese 30ml
Fresh basil leaves

Instructions

Prepare Pine Nut Dressing reserve.Toss spinach and basil together arrange on serving platter reserve.
Pound Veal Leg Cutlets to ⅛ inch thick cut into 2 x inch strips.Stir fry veal strips half at a time, in oil in 10 inch non stick skillet until just cooked through, about 2 minutes.Remove with slotted spoon and arrange on spinach.Drizzle with Pine Nut Dressing and sprinkle with olives, Parmesan cheese and
pine nuts.Garnish with basil leaves.

Pine Nut Dressing
Place 3 tablespoons toasted pine nuts in work bowl of food processor.Process with steel blade until finely ground.Add 1 tablespoons balsamic or red wine vinegar, 1 teaspoon each Dijon mustard and honey, 1 clove garlic, and teaspoon grated lemon peel.Process until thoroughly blended.With machine running, slowly add 3 tablespoons olive oil.Process until smooth and thickened.