Lentil Salad With Goat Cheese and Pine Nuts

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READY IN: 45mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Place lentils and bay leaves in a large saucepan.
  • Cover with water by 2 inches.
  • Bring to a boil.
  • Cover and reduce to a simmer.
  • Cook for about 20 minutes until lentils are tender, but not falling apart.
  • Drain in a colander and remove bay leaves.
  • In a large non stick skillet over medium heat add 2 tablespoons of the olive oil.
  • Add shallots and 1/2 teaspoon Kosher salt.
  • Reduce the heat to low and cook until shallots are medium brown in color.
  • Stir frequently so they do not burn.
  • Stir in 1/4 cup red wine vinegar.
  • Cook for 3 minutes until vinegar is absorbed.
  • Remove from heat.
  • In a small bowl whisk together the remaining 2 tablespoons red wine vinegar, 2 tablespoons Kosher salt, mustard and pepper.
  • Slowly whisk in 1/4 cup olive oil to emuslsify, add garlic and set aside.
  • Remove garlic from vinaigrette before serving.
  • Heat a small skillet over medium-low heat, add the pine nuts and gently toss until evenly golden brown.
  • Cool on a plate.
  • Spoon lentils into a large serving bowl.
  • Stir in shallots and vingaigrette.
  • Top with crumbled goat cheese and pine nuts.
  • Serve warm or at room temperature.
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