Lamb And Fennel Salad With Hazelnut Dressing

• 6 plates
• 4 garlic (cloves)
• 1 1/2 rare lamb
• 1 fennel bulb
• 1 belgian endive leaves (separated rinsed)
• 230 gr montrachet
• 140 gr hazelnuts
• 80 ml lemon juice (fresh)
• 80 ml olive oil
• 3 gr salt