Lamb & Fennel Salad with Hazelnut Dressing

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.