Veal roulade with gorgonzola and dried apricots

1. Salt the slices of veal. Garnish with arugula, gorgonzola and apricots. Roll up the veal and wrap with the bacon slices. Secure the rolls with toothpicks.

2. In a pot, heat olive oil. Add the mixed vegetables and fry over high heat for a few minutes. Place the veal rolls into the pot and fry. Let the flavours mix thoroughly. Add the soy milk with a little of the vegetable stock. Simmer.

3. Add the remaining gorgonzola, mix until it melts into a cream, over low heat. Add the thyme and the chopped marjoram. Mix well and add the stock. Season with salt of needed.

4. Let the veal rolls soak up the flavours for a few minutes. Finish the dish with a drizzle of extra virgin olive oil. Serve the veal rolls with the gorgonzola cheese sauce.

Photo credit : Sucré Salé