Skewered Lamb with Rioja Red Wine Vinaigrette and Endive Salad with Blue Cheese, Serrano Ham and Pears

Ingredients

• 0.3 cup almonds toasted sliced
• 2  bartlett pitted ripe halved sliced
• 0.3 cup cheese blue crumbled
• 8 servings cheese dressing blue
• 0.5 cup crème fraîche 
• 0.3 cup dijon mustard 
• 2 tablespoons dijon mustard 
• 2 heads endive sliced in half lengthwise, then sliced crosswise into thin slices
• 0.5 pound frisée 
• 2 heads garlic crushed peeled
• 1 teaspoon honey 
• 4 pound lamb loin fillet cut into 2-inch cubes
• 2 tablespoons juice of lemon fresh
• 2 tablespoons mayonnaise 
• 1 cup olive oil 
• 1 tablespoon olive oil 
• 1.5 cups olive oil pure
• 32  roasted pearl onions 
• 0.3 cup red wine vinegar 
• 2 tablespoons romano cheese 
• 8  rosemary sprigs 
• 8 servings salt and pepper 
• 8 servings salt and pepper freshly ground
• 0.3 pound serrano ham cut into thin slices
• 2 tablespoons walnut oil 
• 1 bottle rioja red wine 

Equipment

• bowl
• frying pan
• sauce pan
• oven
• whisk
• blender
• grill
• broiler
• skewers

Directions

1. Make the vinaigrette: In a medium nonreactive saucepan over high heat, reduce the wine to 1/4 cup.
2. Place it in a blender with the vinegar, mustard and honey and blend until combined. With the motor running, slowly add the olive oil until emulsified. Season with salt and pepper to taste. May be refrigerated up to 2 days. Bring to room temperature before using.
3. Make the lamb: Soak 8 bamboo skewers 6 inches long in water for 2 hours or overnight. In a large bowl, combine the garlic, olive oil, rosemary and lamb and marinate the lamb 4 to 6 hours in the refrigerator. Prepare a grill or broiler. Thread the lamb cubes and roasted onions on the skewers and season with salt and pepper to taste. Grill until rare to medium-rare, about 3 to 4 minutes on each side.
4. Place the skewers on a serving platter and drizzle the Rioja vinaigrette over them. Can serve with instant couscous made with chicken stock.
5. Whisk together the creme fraiche, mayonnaise, Dijon mustard, lemon juice and oil and season with salt and pepper. Fold in blue cheese and romano.
6. Heat the oil in a small saute pan over high heat until smoking.
7. Add the ham and cook until crisp.
8. Place the endive and frisee in a large bowl, toss with some of the dressing and season with salt and pepper, to taste. Divide the greens among four plates and top with some of the ham.
9. Place 3 pear slices around the plate and sprinkle with some of the almonds.