Lentil Salad With Goat Cheese And Pine Nuts

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 2 cups lentils, picked over
• 2 bay leaves
• 6 tablespoons extra virgin olive oil, divided
• 6 medium shallots, finely diced
• kosher salt
• 6 tablespoons red wine vinegar
• 1 1/2 teaspoons dijon mustard
• 1 teaspoon black pepper, freshly ground
• 1 large garlic clove, crushed
• 3 ounces soft fresh goat cheese, crumbled

Recipe

• 1 place lentils and bay leaves in a large saucepan.
• 2 cover with water by 2 inches.
• 3 bring to a boil.
• 4 cover and reduce to a simmer.
• 5 cook for about 20 minutes until lentils are tender, but not falling apart.
• 6 drain in a colander and remove bay leaves.
• 7 in a large non stick skillet over medium heat add 2 tablespoons of the olive oil.
• 8 add shallots and 1/2 teaspoon kosher salt.
• 9 reduce the heat to low and cook until shallots are medium brown in color.
• 10 stir frequently so they do not burn.
• 11 stir in 1/4 cup red wine vinegar.
• 12 cook for 3 minutes until vinegar is absorbed.
• 13 remove from heat.
• 14 in a small bowl whisk together the remaining 2 tablespoons red wine vinegar, 2 tablespoons kosher salt, mustard and pepper.
• 15 slowly whisk in 1/4 cup olive oil to emuslsify, add garlic and set aside.
• 16 remove garlic from vinaigrette before serving.
• 17 heat a small skillet over medium-low heat, add the pine nuts and gently toss until evenly golden brown.
• 18 cool on a plate.
• 19 spoon lentils into a large serving bowl.
• 20 stir in shallots and vingaigrette.
• 21 top with crumbled goat cheese and pine nuts.
• 22 serve warm or at room temperature.