Aged Veal Chop with 5 Spices and Grilled Apple Salsa

2 aged veal chops Fontaine Family

Marinade
30 ml (2 tablespoons) Signé Caméline virgin camelina oil
The zest of a lemon
15 ml (1 tbsp.) fresh thyme
5 ml (1 tsp) A Spice Affair 5 spice
1.25 ml (1/4 tsp) A Spice Affair cayenne pepper
Salt and ground pepper to taste

Salsa
2 Cortland or Spartan apples from Quebec, halved and grilled on the barbecue
1 Spanish onion, halved and grilled on the barbecue
1 orange bell pepper, finely diced
1 yellow bell pepper, diced small
30 ml (2 tbsp.) Signé Caméline virgin camelina oil
15 ml (1 tbsp.) lemon juice
15 ml (1 tbsp.) Signé Caméline liquid honey
30 ml (2 tbsp.) curly parsley, chopped
5 ml (1 tsp) A Spice Affair 5 spice
Salt and ground pepper to taste

1. In a bowl, combine half the oil, lemon zest, thyme leaves, half the spices and a little cayenne pepper to taste. Salt and pepper. Add the ribs and leave to marinate for about twenty minutes, the time to light the barbecue.
2. On the hot grill, caramelize the apples (cut in 2) with the peel and the onion (cut in 2) for about 5 minutes on each side. Let cool.
3. Cut the grilled apples, onion and peppers into small cubes.
4. At the bottom of a salad bowl, pour the other half of the oil, lemon, honey, add the finely chopped parsley and the other half of the spices. Mix and add the fruit and vegetable cubes. Salt and pepper.
5. On the hot, oiled barbecue grill, cook the veal chops for 5 to 6 minutes on each side. Remove the ribs from the barbecue and wrap them in aluminum foil, then let rest for 5 minutes.
6. Serve the ribs with the salsa.

Recipe credit: Veau du Québec