Puy Lentil Salad

This salad is an incredibly tasty and satisfying vegetarian meal. Serve with a cold Pinot Grigio and a crusty baguette.

- 2 tablespoons extra virgin olive oil -
½ cup walnuts, chopped
- 1 small onion, finely chopped
- 1 cup puy lentils (French green lentils)
- 2 cups water
- 1 bay leaf
- 1 large clove of garlic, crushed
- ¼ cup SchoolHouse Kitchen^® Balsamic Vinaigrette Basico
- 1 bag of arugula, washed and dried
- ¼ cup crumbled goat cheese
- Freshly ground pepper

Lightly sauté walnuts in olive oil over low heat. Watch carefully so they do not burn. Set aside.

Gently sauté onion and garlic in the remaining olive oil until soft, about 5 minutes. Stir in the lentils and bay leaf, coating with the oil. Add 2 cups water and simmer, covered, until the lentils are tender—about 30 minutes. Add water as needed.

Toss lentils with Balsamic Vinaigrette Basico; then while the lentils are still warm, pour over a bed of arugula on a serving platter. Top with walnuts, goat cheese, and freshly ground pepper.

Serves 4