American Lamb Arugula Salad with Blackberry Vinaigrette

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, sugar, blackberry preserves, olive oil, herbs, salt and pepper together. Mix well.

Arrange arugula leaves in mounds. Add some goat cheese in center of each mound. Arrange lamb slices around goat cheese and drizzle with blackberry vinaigrette. Garnish with blackberries and toasted pecans.