Lamb And Fennel Salad With Hazelnut Dressing

Course :	Lamb
From:	HungryMonster.com
Serves:	6

Ingredients:

4	cloves	garlic -- minced
1	teaspoon	salt
2	slices	firm white bread -- crusts off soaked in hot water and -- - squeezed dry
1	cup	hazelnuts -- toasted and skinned
1/3	cup	fresh lemon juice
1/3	cup	olive oil
1/2	cup	water (up to 3/4 cup)
1/2	teaspoon	black pepper -- to taste
6	pieces	spinach or romaine leaves -- - to line 6 plates
1 1/2	pounds	rare lamb -- sliced
1	Medium	fennel bulb -- cut diagonally
1	bunch	belgian endive -- - leaves separated rinsed and patted dry
8	ounces	montrachet -- crumbled, or other soft mild chevre

Preparation:

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.