For Marinade: Combine marinade ingredients such as vinegar, 1/4 cup oil, shallots and thyme sprigs in large non-reactive container. Add veal butt tenderloin; turn to coat. Refrigerate, covered, 2 hours. Remove tenderloin from marinade; reserve marinade for vinaigrette. Pat tenderloin dry; season with salt and pepper. Grill tenderloin to medium doneness. Thinly slice veal on slicer; set aside.
For Vinaigrette: Pour reserved marinade in saucepan; bring to a boil. Cook until reduced by 1/2. Strain; let cool. Gradually whisk in 1/2 cup olive oil; set aside.
For Asiago Focaccia: Top each focaccia slice with 1/2 teaspoon shredded Sartori Asiago Cheese. Toast in 350°F oven until lightly browned; set aside.
Per Order: Toss 1/2 cup greens with 1 Tbsp vinaigrette. Fan 5 veal slices (4 to 5 oz) in circle on bottom of plate. Place 3 asparagus tips in pinwheel shape in center of plate; place tossed greens in center of asparagus wheel. Season with salt and pepper. Top greens with shaved Sartori Piave Cheese. Drizzle 1/2 tsp balsamic syrup over veal. Serve with 2 slices Asiago focaccia.
Recipe adapted from Chef Russell DeCesare, CEC, Sodexho Corporate Services, New York, New York