Place patties on oiled grates; grill, uncovered, until lightly charred, 3 to 4 minutes.

Arrange the lettuce, goat cheese, dried apricots, dried cranberries and pecans on a platter.Drizzle with the vinaigrette and serve.. Make Ahead.

The vinaigrette can be refrigerated overnight..3 1/2 to 4 pounds boneless veal shoulder, cut into 3-inch chunks.All-purpose flour, for dusting.

1 large sweet onion, finely chopped.1 1/2 teaspoons ground coriander.

1 1/2 teaspoons ground fennel.

1 1/2 cups dry red wine.Cook over moderate heat, whisking, until bubbles form around the edge of the mixture, about 3 minutes.

Reduce the heat to a bare simmer and cook, whisking, until the mixture has thickened enough to coat the back of a wooden spoon, about 15 minutes.Whisk in the gelatin mixture.

Remove the saucepan from the heat and whisk in the butter, one tablespoon at a time, until well incorporated.Strain the lemon curd through a fine sieve into a bowl.