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

Recipe Info Rating: 0 Contributor: admin

Mash minced garlic with salt to a paste in a small bowl. Add bread; work in thoroughly until smooth.

Process hazelnuts in a food processor fitted with a steel blade until ground. Add garlic paste; process 5 seconds to combine. Add lemon juice and oil; process to blend. With machine running, slowly pour in enough of the water to thin the dressing to the consistency of heavy cream. Season to taste with pepper.

Line 6 salad plates with the spinach leaves. Place a small shallow bowl of hazelnut dressing in the center of each salad. Decoratively arrange lamb slices, fennel pieces and endive leaves in a circle around the dressing on each plate. Sprinkle each salad with some chevre. Serve immediately.