- 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
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.