Blanch the walker on all sides with a drizzle of oil, put it in a baking tray and brush with mustard and Glazè Original, salt and pepper.
Bake at 68 ° for 4 hours.
Blanch the spinach in hot water for 30 seconds, then immerse it in water and ice, squeeze them (keep 3.4 leaves aside for decoration) and put them in a mixer glass, pour hot milk and olive oil into it and blend until a sauce then adjusting
of salt and pepper.
Remove the meat from the oven and brown in a pan on all sides, let stand 2 minutes and lacquer with other Glazè Original.
Absorb in scottex paper, on the plate, dirty with spinach sauce and lay the veal on it, garnish with Glassa Original and spinach leaves.