SALAD OF GRILLED LAMB WITH CHEESE AND A MINT DRESSING
Ingredients for 4 servings:
12 boneless lamb loin medallions, sliced 1” thick (8-12 oz)
4 ounces haricot verts, stemmed
8 slices French Baguette, thinly sliced
2 cups baby spinach, watercress, or baby arugula
1 large tomato, peeled, seeded and cut into slices
4 ounces blue cheese, crumbled or cubed
¼ cup pine nuts, toasted
1 tablespoon Moutarde Violette
2 tablespoons Banyul vinegar (or sherry vinegar)
1 tablespoon freshly chopped mint leaves
1 tablespoon boiling water
1/3 cup olive oil
Preheat a stove-top grill or heavy skillet. Lightly salt and pepper the lamb medallions. Brush with oil and grill for 1 minute on both sides. Inside should still be rosy. Keep warm.
Blanch the beans in boiling water for 3 minutes or until just tender. Drain and cool quickly in ice water. Drain and pat dry.
Lightly oil the baguette slices and toast on the grill. Reserve.
Whisk the vinegar into the mustard. Pour the hot water over the mint and stir them in with the vinegar. Stir in the oil.
Combine the salad greens, beans, tomato slices, cheese and nuts in a bowl. Toss with the dressing. Divide among the plates. Place 3 warm lamb medallions around the base of each salad. Top with 2 baguette slices.