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, ...
Register to view this article
Registering for Premium Content on Restaurant Hospitality will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.