From: Executive chef Edward Leonard, CMC, AAC, Westchester Country Club, Rye, NY. Yield: 6 servings. Lamb: 1 American lamb loin, boneless ½ cup pesto 1 Tbsp. olive oil to taste, kosher salt and freshly ground black pepper Mustard Vinaigrette Dressing: 2 Tbsp. rice wine vinegar 2 tbsp. pear vinegar 2 tsp. Dijon-style mustard to taste, sea salt and freshly ground pepper 2 tsp. minced fresh basil 9 Tbsp. extra vigin olive oil Salad Vegetables: ¾ lb. French green beans, lightly ...

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