Sauteed mixed mushrooms are topped with seared veal and a port wine sauce.
Slice 250 g green beans and 250 g butter beas into short lengths. Cook beans with 3 sprigs thyme in lightly salted boiling water over medium heat 5 minutes. Drain; let cool. Discard thyme. Finely slice 3 spring onions. Cut 8 cherry tomatoes in half. Cut 500g veal schnitzels into thin strips. Heat 2 tablespoons vegetable oil in nonstick pan. Cook veal over high heat 3 to 4 minutes. Season with salt and pepper. * Whisk 2 tablespoons tarragon vinegar, 1 tablespoon white wine vinegar, 3 tablespoons vegetable oil and a pinch of sugar in a large bowl. Add salt and pepper to taste. Add beans, onions, tomatoes and veal. Add salt and pepper to taste. Garnish with 1 tablespoon finely chopped fresh parsley.