Grilled Lamb Chops with Fig Salad - Hess Persson Estates

Ingredients

• 2 ea. Shallots, diced
• ½ cup White Balsamic Vinegar
• 2 tsp. Thyme, chopped
• 1 Tbsp. Roasted Fennel Seeds, crushed
• 1 ½ cup Extra Virgin Olive Oil
• 1 oz Olive oil
• 2 cup Maitake Mushrooms, clean, separate
• 1 bu. Asparagus, standard size,
• 2 cups Arugula, stems removed
• 8 ea. Fresh figs, quartered (substitute sliced dry figs if fresh not available)
• 1 ea. Frenched Lamb Rack, cut into 4 each double bone chops
• to taste Salt and Freshly Ground Black Pepper