Sunday, April 18, 2010

Lentil, Goat Cheese, and Asparagus Salad

This is simple, easy, and delicious.  I made it with sun-dried tomatoes, but I'd like to try it with some slow-roasted cherry tomatoes!

Lentil, Goat Cheese, and Asparagus Salad (from love and olive oil) (from Not-So-Typical Grub.)

4oz green lentils
3oz goat cheese, crumbled
1 Bunch of asparagus
Handful of sundried tomatoes or fresh grape tomatoes, sliced/diced
1 tsp white wine vinegar
1 tsp lemon juice
1 tsp balsamic vinegar
3 tsp sunflower or other oil
Salt and pepper, to taste

1. Drain, rinse, and cook the lentils according to the package instructions.
2. Mix the vinegars, oil and lemon juice together. Season to taste.
3. As the lentils near the end of their cooking time, boil the asparagus for around 3-4 minutes, until just tender. You can also roast the asparagus, drizzled with olive oil and seasoned with salt and pepper, in a 350 degree oven for 7-10 minutes, until tender. Drain the lentils and refresh under cold water. Drain the asparagus as well.
4. Return the lentils to the pan, and mix with 1/2 of the dressing. Stir in tomatoes. Toss the asparagus in the remaining dressing, and arrange on the plate. Garnish with the goat cheese.

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