Lamb and Fennel Salad with Hazelnut Dressing

20 minutes Prep: 10 minutes Cook: 10 minutes

154 calories per serving view nutrition facts

6 servings suggest servings

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Ingredients

4	each	garlic cloves
1	teaspoon	salt
2	slices	bread
1	cup	hazelnuts	toasted
1/3	cup	lemon juice
1	each	fennel bulb

Directions

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.

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Nutrition Facts

Serving Size 48g

Amount per Serving

Calories 154 70% of calories from fat

	% Daily Value*
Total Fat 12.0g	18%
Saturated Fat 1.0g	5%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 451mg	19%
Total Carbohydrate 11.0g	4%
Dietary Fiber 2.0g	9%
Sugars 2.0g
Protein 4.0g	8%

Vitamin A	0%		Vitamin C	16%
Calcium	5%		Iron	7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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