Roasted Veal Chops with Young Garlic Vinaigrette
So immature they haven't yet formed a papery skin, young garlic bulbs are pearly white and still have their green stems attached. The garlic is mild, with a delicate flavor that makes for a fantastic vinaigrette that Colby Garrelts drizzles over plump veal chops and smoky, charred corn and orzo salad. Look for young garlic at farmers' markets and specialty-food shops in the late spring. More Veal Recipes
The vinaigrette can be refrigerated overnight.
If you can't find young garlic, regular garlic is a fine substitute; bake for 30 minutes in Step 1.
More American winemakers are producing high-quality dry rosés. Those from Santa Barbara and the Santa Cruz Mountains are great picks for a dish such as these chops, where the vinaigrette defines the flavor as much as the meat.