*  Exported from  MasterCook  *

                Lamb & Fennel Salad with Hazelnut Dressing

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Cheese                           Side Dish
                Meats                            Vegetables
                Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4                    Garlic cloves -- minced
   1      teaspoon      Salt
   2      slices        Firm white bread -- crusts off
                        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 3/4 cup
                        Black pepper -- to taste
                        Spinach or romaine leaves -- - to line 6 plates
   1 1/2  pounds        Rare lamb -- sliced
   1                    Fennel bulb -- cut diagonally
          in            1/2" pieces
   1                    Belgian endive -- - leaves separated
                        rinsed and patted dry
   8      ounces        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.


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