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8 oz veal inside round
salt and pepper to taste

Marinade
1/4 cup white wine
1/2 cup white wine vinegar
1 cup olive oil
1 tbsp minced garlic
2 tbsp chopped fresh mint
1 tsp cracked black pepper
1 tsp Dijon mustard

Salad
1/4 cup cantaloupe and honeydew, diced into 1/4-inch cubes
1/4 cup diced English cucumber
2 tbsp grilled and diced red onion
1/4 cup chopped mint
2 tbsp white rum
8 wooden skewers
8 Boston lettuce leaves
1 cup spring mesclun mix
4 strawberries, quartered

Using a meat mallet, pound veal to 1/4-inch thickness and slice into eight even strips. Sprinkle with salt and pepper.

In bowl, combine wine, vinegar, oil, garlic, mint, black pepper and Dijon mustard. Add veal to marinade, cover and refrigerate overnight.

In large bowl, combine cantaloupe, honeydew, cucumber, onion, mint and rum.

Allow to stand at room temperature for at least half an hour to allow flavours to blend. Meanwhile, soak wooden skewers in warm water while salad is marinating.

Heat grill or barbecue to medium-high. Remove veal strips from marinade and thread onto skewers using one strip per skewer.

Grill over medium-high heat until medium doneness, about one minute per side.

To serve, arrange two lettuce leaves on each plate and to with 1/4 cup spring mix and 1/4 cup fruit salad. Arrange two skewers on top of salad and garnish with a quartered strawberry. Serve immediately.

~ Recipe courtesy of www.ontariovealappeal.ca