Greek-Style Salad Dressing:

• ¹/₂ cup olive or salad oil
• 1  cup red wine vinegar
• 3  to 4 tablespoons honey
• 1¹/₂ teaspoons salt
• ¹/₈ teaspoon dry mustard
• 2  teaspoons crushed dried mint leaves
• ¹/₄ teaspoon crushed oregano
• ¹/₄ teaspoon crushed thyme
• ¹/₄ teaspoon anise seed

Salad:

• 1¹/₂ pounds roast Iamb, trimmed of fat and cut in strips
• Curly endive
• 1  large cucumber, pared and sliced
• 4  medium tomatoes, sliced and quartered
• 1  cup pitted ripe olives

1. For dressing, mix oil, vinegar, honey, salt, dry mustard, mint, oregano, thyme, and anise.
2. Pour the dressing over cooked lamb in a bowl, cover, and marinate in refrigerator at least 1 hour, or until thoroughly chilled.
3. To serve, arrange curly endive in a large salad bowl. Toss cucumber, tomatoes, and olives with some of the dressing and turn into salad bowl. Spoon meat over vegetables and pour more dressing over all.

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