Lamb & fennel salad with hazelnut dressing Recipe

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Lamb & fennel salad with hazelnut dressing

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Cheese, Dressings, Lamb & Mutton, Meats, Salads, Side-dishes, Vegetables

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Ingredients:

4		Garlic cloves, minced
1	tsp	Salt
2	slice	Firm white bread, crusts off 1 ?lb Rare lamb, sliced
		-- soaked in hot water and
		-- squeezed dry
1	cup	Hazelnuts, toasted & skinned
1/3	cup	Fresh lemon juice
1/3	cup	Olive oil
1/2	cup	Water (up to ?cup)
		Black pepper, to taste
		Spinach or romaine leaves
		-- to line 6 plates
1		Fennel bulb, cut diagonally
		-- in ? pieces
1		Belgian endive
		-- leaves separated
		-- rinsed and patted dry
8	oz	Montrachet, crumbled, or
		Other soft mild chevre

Procedures:

1	Mash minced garlic with salt to a paste in a small bowl.
2	Add bread; work in thoroughly until smooth.
3	Process hazelnuts in a food processor fitted with a steel blade until ground.
4	Add garlic paste; process 5 seconds to combine.
5	Add lemon juice and oil; process to blend.
6	With machine running, slowly pour in enough of the water to thin the dressing to the consistency of heavy cream.
7	Season to taste with pepper.
8	Line 6 salad plates with the spinach leaves.
9	Place a small shallow bowl of hazelnut dressing in the center of each salad.
10	Decoratively arrange lamb slices, fennel pieces and endive leaves in a circle around the dressing on each plate.
11	Sprinkle each salad with some chevre.
12	Serve immediately