Lemony Lentil and Goat Cheese Salad
Ingredients
A note about gluten: When made with gluten-free mustard and broth, this recipe is gluten free.
3 cups
low-sodium chicken broth
1 cup
green or brown lentils
1
dried bay leaf
1 tbsp.
freshly squeezed lemon juice
2 tsp.
freshly grated lemon zest
1 clove
garlic, minced
1 tsp.
Dijon mustard
1 tsp.
Kowalski's Pure Honey
¾ tsp.
kosher salt
¼ tsp.
freshly ground Kowalski's Black Peppercorns
2 tbsp.
Kowalski's Extra Virgin Olive Oil
1 stalk
celery, finely diced
1
carrot, finely diced
3 tbsp.
chopped fresh parsley
1 tsp.
finely chopped fresh thyme
3 oz.
fresh goat cheese, crumbled
- for serving, to taste: baby arugula, shredded radicchio and chopped toasted walnuts
Directions
- In a medium saucepan, combine broth, lentils and bay leaf; bring to a boil.
- Reduce heat; simmer until lentils are tender (20-30 min.).
- Remove bay leaf and drain liquid from lentils; cool to room temperature.
- In a small mixing bowl, whisk together lemon juice, zest, garlic, mustard, honey, salt and pepper.
- Slowly drizzle in oil, whisking to emulsify; set dressing aside.
- In a large mixing bowl, toss cooled lentils with celery, carrot, parsley and thyme; drizzle with dressing and top with cheese.
- Serve salad on a bed of mixed arugula and radicchio; top with nuts.
