French Country Recipe
French vinaigrette tossed greens, Puy lentils, carrots, beets, chèvre, walnuts
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Ingredients
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Salad Ingredients
Method
Preparation Instructions
- 1
Prepare the Lentils
Rinse the Puy lentils under cold water. In a medium pot, combine the lentils with 3 cups of water. Bring to a boil, then reduce heat to a simmer. Cook for about 20-25 minutes, or until tender. Drain and set aside.
- 2
- 3
Prepare the Carrots
Peel the carrots and cut them into thin matchsticks or rounds.
- 4
Make the Vinaigrette
In a small bowl, whisk together 1/4 cup of olive oil, 2 tablespoons of red wine vinegar, 1 teaspoon of Dijon mustard, salt, and pepper to taste.
- 5
Assemble the Salad
In a large bowl, combine the mixed greens, cooked lentils, roasted beets, and carrots. Drizzle with the vinaigrette and toss gently to combine.
- 6
Add Toppings
Crumble the chèvre over the top of the salad and sprinkle with walnuts. Serve immediately.