Beef Tongue in Vinaigrette

Ingredients:

1 beef tongue about one kilogram, cooked until tender, chilled, peeled and sliced

Vinaigrette:
¾ cup neutral-tasting oil like canola or soya oil
¼ cup extra virgin olive oil
½ cup white wine vinegar
2 tablespoons finely chopped garlic roasted, prefrerably
1 sprig rosemary leaves only, roughly chopped
¼ cup chopped mint spearmint is used here
1 teaspoon lemon pepper seasoning
1 teaspoon cilantro lime pepper seasoning
2 pinches white sugar
½ teaspoon chili flakes or more for a spicier vinaigrette

Directions:

Arrange the beef tongue slices in a tray.
Make the vinagrette by whisking all the ingredients together.
Pour the vinaigrette over the beef tongue slices making sure that every slice catches a generous amount of the mixture.
Cover the tray tightly and stick in the fridge for two hours or up to overnight.
Serve your beef tongue in vinagirette cold or at room temperature.

I await your comments! Enjoy!