Ingredients:

  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
   1                    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.