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, ...
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