Categories: Cheese/eggs, Harned 1994, Side dish, Veal, Vegetables 
      Yield: 6 servings 
  
      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.