Ingredients
- 2 Belgian endives
- Walnuts (2 cup)
- Lamb (½ rack)
- Rosemary (1 pinch)
- Mint (¼ cup)
- Garlic, 1 TBSP, minced
- Dijon Vinaigrette, 1 TBSP
- Anchovies (1 cup)
- Lemon Zest
- Salt
- Fennel Tops (½ cup)
- Tarragon (¼ cup)
- Extra Virgin Olive Oil, 1 TBSP
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