Lamb and Fennel Salad with Hazelnut Dressing

• 4 each garlic cloves
• 1 teaspoon salt
• 2 slices bread
• 1 cup hazelnuts (filberts) toasted
• 13 cup lemon juice
• 1 each fennel bulb

1. Mash minced garlic with salt to a paste in a small bowl.
2. Add bread; work in thoroughly until smooth.
3. Process hazelnuts in a food processor fitted with a steel blade until ground.
4. Add garlic paste; process 5 seconds to combine.
5. Add lemon juice and oil; process to blend.
6. With machine running, slowly pour in enough of the water to thin the dressing to the consistency of heavy cream.
7. Season to taste with pepper.
8. Line 6 salad plates with the spinach leaves.
9. Place a small shallow bowl of hazelnut dressing in the center of each salad.
10. Decoratively arrange lamb slices, fennel pieces and endive leaves in a circle around the dressing on each plate.
11. Sprinkle each salad with some chevre.
12. Serve immediately.

garlic, salt, bread, hazelnuts, lemon juice, fennel bulb

Taken from recipeland.com/recipe/v/lamb-fennel-salad-hazelnut-dres-43840 (may not work)