Veal Cheeks in a Red Wine Sauce, Cauliflower Purée and Celery-Grape Salad

Ingredients

• Celery and Grape Salad

  • 1/2 cauliflower, thinly sliced on a mandoline
  • 1/2 cup (125 ml) water
  • 1/2 cup (125 ml) apple cider vinegar
  • 1/4 cup (60 ml) honey
  • 1 garlic clove, halved
  • 3 celery stalks
  • 1/2 cup (90 g) red grapes, halved
  • 1/4 cup (25 g) pecans, roasted and coarsely chopped

• Braised Veal Cheeks

  • 4 veal cheeks, excess fat removed
  • 2 tbsp (30 ml) olive oil
  • 3 celery stalks, diced
  • 1 onion, chopped
  • 1 carrot, diced
  • 1/4 cup (55 g) butter
  • 1 cup (250 ml) red wine
  • 2 cups (500 ml) veal stock
  • 3 bay leaves
  • 1 thyme sprig

• Cauliflower Purée

  • 1 small onion, thinly sliced
  • 1/4 cup (55 g) butter
  • 1/2 cauliflower, cut into small florets
  • 2 cups (500 ml) milk