Weeknight Recipe: Lamb Salad With Fennel & Tapenade-Flavored Goat Cheese

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3 ounces soft goat cheese

1 1/2 tablespoons kalamata olive tapenade

1 English cucumber, peeled, seeded and thinly sliced

2 fennel bulbs, julienned

2 tablespoons red wine vinegar

1 tablespoon balsamic vinegar

1 tablespoon olive oil

1 teaspoon chopped fresh dill

1 teaspoon chopped fresh mint

1/4 teaspoon salt

Freshly ground pepper to taste

1 small head radicchio, cored, cut into chiffonade

Thin slices of cooked lamb (from Master Recipe) about 2 cups, trimmed of all fat and gristle, brought to room temperature

1/2 pint Sweet 100 tomatoes, halved

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