How To make Lamb and Fennel Salad with Hazelnut Dressing

4 Garlic cloves; minced
1 ts Salt
2 sl Firm white bread; crusts off

soaked in hot water and :

squeezed dry 1 c Hazelnuts; toasted & 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" 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. From _The Silver Palate Good Times Cookbook_ by Julee Rosso and Sheila Lukins. New York: Workman Publishing Company, Inc., 1985. Pg. 158. ISBN 0-89480-831-1. Typed for you by Cathy Harned.