Saturday, August 18, 2018

Arugula, Pear and Green Lentil Salad
1/2C French green lentils
1 bay leaf
½ small onion, halved
parsley stems
2 – 3C arugula
½ fennel bulb, thinly sliced
1 Bartlett pear, cored and thinly sliced
1/2C ricotta salata or manchego cheese, shaved
1/3C toasted pistachios or almonds
2 Tbsp. white balsamic vinegar
2 Tbsp. raspberry vinegar
2 tsp. honey mustard
salt and freshly ground pepper to taste
6 Tbsp. olive oil

Put lentils in a pan, add plenty of water and bring to a boil.  Simmer for a minute only.  Drain.  Return to the pan, add water to cover.  Add bay leaf, onion and parsley stems and simmer until tender but not mushy.  Drain and toss with 2 Tbsp. vinaigrette while warm.  Shake vinaigrette ingredients together in a jar.  Toss arugula, fennel and pear with vinaigrette to coat.  Add half the lentils and toss.  Add the pistachios and cheese and toss again.  Finally add the remaining lentils and toss again.  Divide among plates.
MAKES:  6 servings

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