-
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.
-
3
With the motor running, slowly add the olive oil until emulsified.
-
4
Season with salt and pepper to taste.
-
5
May be refrigerated up to 2 days.
-
6
Bring to room temperature before using.
-
7
Make the lamb: Soak 8 bamboo skewers 6 inches long in water for 2 hours or overnight.
-
8
In a large bowl, combine the garlic, olive oil, rosemary and lamb and marinate the lamb 4 to 6 hours in the refrigerator.
-
9
Prepare a grill or broiler.
-
10
Thread the lamb cubes and roasted onions on the skewers and season with salt and pepper to taste.
-
11
Grill until rare to medium-rare, about 3 to 4 minutes on each side.
-
12
Place the skewers on a serving platter and drizzle the Rioja vinaigrette over them.
-
13
Can serve with instant couscous made with chicken stock.
-
14
Whisk together the creme fraiche, mayonnaise, Dijon mustard, lemon juice and oil and season with salt and pepper.
-
15
Fold in blue cheese and romano.
-
16
Heat the oil in a small saute pan over high heat until smoking.
-
17
Add the ham and cook until crisp.
-
18
Place the endive and frisee in a large bowl, toss with some of the dressing and season with salt and pepper, to taste.
-
19
Divide the greens among four plates and top with some of the ham.
-
20
Place 3 pear slices around the plate and sprinkle with some of the almonds.
