Ingredients
For the salad:
- 150 g dry beluga lentils
- 2 large firm but ripe pears, peeled, cored, and thinly sliced
- 100 g diced smoked bacon (or 4 strips, chopped)
- 75-100 g Roquefort (or Gorgonzola,Stilton, or any good blue cheese), crumbled
- 3 handfuls baby spinach
- 2 handfuls radicchio leaves, chopped (about 1/2 small head)
- 1 handful walnuts, toasted and roughly chopped
For the dressing:
- 2 tablespoons Dijon mustard
- 2 tablespoons honey
- 2 tablespoons cider vinegar (unfiltered)
- 2.5 tablespoons extra-virgin olive oil
- Sea salt and freshly ground black pepper, to taste
Instructions
- Cook the Lentils: Place the lentils in a pot with 3 times the amount of water. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until tender but still firm. Drain well and transfer to a large bowl to cool completely.
- Cook the Bacon: In a skillet over medium heat, cook the diced bacon until crispy.
- Assemble the Salad: In the large bowl with the cooled lentils, add the bacon, sliced pears, crumbled blue cheese, spinach, and chopped radicchio.
- Prepare the Dressing: In a small bowl, whisk together the Dijon mustard, honey, cider vinegar, olive oil, salt, and pepper until emulsified.
- Combine and Serve: Pour the dressing over the salad and gently toss. Top with toasted walnuts. Adjust seasoning if needed. Serve and enjoy!
Nutrition
Notes
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