Greek Salad/ Sesame Lamb Gyros

(From Holly)

Greek Salad

2 tablespoons balsamic vinegar

1 large clove

garlic, quartered

1/4 teaspoon crushed red pepper flakes

1/2 teaspoon salt

1/8 teaspoon black pepper

3/4 cup olive oil

6 cups mixed mesclun greens, soaked in salt water to remove grit, dried in a salad spinner and torn into bite-sized pieces

1 cup kalamata olives, pitted

2 English cucumbers, peeled and sliced into 1/4-inch disks

1 cup cubed feta cheese

Sesame Lamb Gyros

4 each pita bread, slightly toasted or grilled

2 tablespoons Chinese sesame paste (or 2 tablespoons peanut butter mixed with 1 teaspoon sesame oil)

2 cups plain yogurt

1 lemon, juiced

1 tablespoon garlic, minced

1 cup cucumber, peeled, 1/16-inch dice

3 to 5 slices leftover cooked lamb per pita, slightly warmed on a grill or Sauteed in olive oil

2 large tomatoes, 1/4-inch slices and seasoned with salt and pepper

1 tablespoon toasted sesame seeds

Salt and black pepper, to taste

Greek Salad

For the dressing:Add the vinegar to a blender, replace the lid, turn it on, and through the feed tube add, 1 at a time, the garlic, crushed red pepper, salt, and black pepper. Leaving the blender running, add the olive oil in a slow thin stream. Set aside until needed.Toss the greens, olives and cucumbers together with enough dressing to coat. Fold in the feta cheese. Serve additional dressing on the side.

Gyros

In a small bowl, whisk together the sesame paste, yogurt, lemon juice and garlic until smooth. Fold in the cucumbers and season. Spread the 'tzatziki' on the pita and lay warm lamb and tomato slices on top. Spread more 'tzatziki' on the tomatoes and garnish with sesame seeds.

Plating: Slice in half and serve.