INGREDIENTS

• lemon juiced and zested
• 1 tablespoon Dijon mustard
• Salt and pepper, to taste
• 1/4 cup extra virgin olive oil
• 1 cup French green lentils
• 2 teaspoons extra virgin olive oil
• 1 large carrot, diced
• 2 celery stalks, diced
• 1 red onion, diced
• 1 bunch Swiss Chard, leaves and stems divided and chopped
• ¼ cup toasted pine nuts
• ¼ cup crumbled goat cheese
• ½ cup chopped Italian Parsley

INSTRUCTIONS

1. In a large serving bowl, whisk together the lemon juice, zest, mustard, salt, pepper, and olive oil until emulsified.
2. Cover lentils with water and bring to a boil. Reduce heat to medium-low and cook for about 18 minutes – or until lentils are al dente.
3. Drain lentils and add to dressing while still warm.
4. While lentils are cooking, heat remaining 2 teaspoons of olive oil over medium heat and add carrots, celery, onion, and chard stems. Season with salt and pepper and saute until beginning to soften – about 5 minutes.
5. Add chard leaves and saute until just wilted, and then transfer vegetables to the lentil mixture.
6. Toss salad together until well combined and allow to cool slightly before adding pine nuts, goat cheese, and parsley.
    

SERVES: 4
 

TIP:

• Enjoy with Roasted Cauliflower Steaks on the side