1. Roast meat and let it rest on a sheet pan.
2. Transfer meat to cutting board and slice. Arrange sliced meat on warm platter.
3. Put herb and vegetable salad on the sheet pan with residual juices, add a splash of vinegar, pinch of salt, and toss well. Taste and adjust as needed.
4. Arrange salad over sliced meat and serve immediately.
(Wipe the rim of the platter if you're feeling fancy.)
June 7, 2005