Lamb and Fennel Salad with Hazelnut Dressing

Lamb and Fennel Salad with Hazelnut Dressing 4 Garlic cloves, minced 1 teaspoon of salt 2 slices of firm white bread; crusts off, soaked in hot water and squeezed dry 1 cup of  Hazelnuts, toasted & skinned 1/3 cup of fresh lemon juice 1/3 cup of Olive oil 1/2 cup of Water (up to 3/4 cup) Black pepper, to taste Spinach or romaine leaves, to line 6 plates 1 1/2 pound of Rare lamb, sliced 1 Fennel bulb, cut diagonally in 1/2" pieces 1 Belgian endive, leaves separated, rinsed and patted dry 8 ounces of  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. Serving Size: 6 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. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini