Ingredients:
Roasted garlic Vinaigrette:
¼ cup roasted garlic
2 tablespoons balsamic vinegar
1 tablespoon red wine vinegar
¼ teaspoon sea salt
1/8 teaspoon freshly ground pepper
1/3 cup olive oil
Salad:
8 cup water
2 cups (1 pound) dried lentils, rinsed and sorted over
1 large onion, cut in half
2 cloves garlic, crushed
½ teaspoon sea salt, or more to taste
1 cup finely chopped fennel bulb
1 small red onion, finely chopped
1 carrot, finely chopped
1/3 cup chopped celery
2 tablespoons balsamic vinegar
6 ounces crumbled goat cheese
¼ teaspoon freshly ground pepper, or more to taste
Chopped fresh parsley or fennel fronds (tops) for garnish
Directions:
1. To make the vinaigrette: In a medium bowl whisk together all the ingredients, but the oil, together to mix. Gradually whisk in the oil until combined, then set aside. Makes about 1 cup dressing.
2. In a medium saucepan, combine the water, lentils, onion halves, and garlic. Bring to a boil over medium heat. Reduce to low and simmer uncovered for 15 minutes. Add salt and continue cooking, until the lentils are tender, about 5-15 minutes, depending on the lentils. Drain and discard the onion and garlic.
3. In a large bowl, combine the lentils, fennel, red onion, carrot, celery, and vinegar. Toss with ¾ of the vinaigrette and goat cheese. Cover and refrigerate for at least 1 hour and up to 24 hours.
4. Before serving – add the remaining vinaigrette, toss, then season with salt and pepper. Serve at room temperature sprinkled with the chopped fennel fronds or parsley.
Serves 8