From Chef Tim Love, Lonesome Dove Bistro, Ft. Worth, TX. Yield: 4 servings.
1-2 lb. sliced roasted American Lamb leg
2 bunches arugula, washed and dried
10 oz. soft, mild goat cheese
½ cup toasted pecans
to taste, salt and pepper
Blackberry Vinaigrette:
2 Tbsp. Dijon mustard
¼ cup blackberry vinegar
1 Tbsp. sugar
2 Tbsp. blackberry preserves
½ cup olive oil
2 Tbsp. fresh herbs, such as basil and thyme
to taste, salt and pepper
In a bowl, whisk mustard, blackberry vinegar, sugar, blackberry preserves, olive oil, herbs, salt and pepper together. Mix well.
Arrange arugula leaves in mounds. Add some goat cheese in center of each mound. Arrange lamb slices around goat cheese and drizzle with blackberry vinaigrette. Garnish with blackberries and toasted pecans.
