Lentil Salad with Argula & Feta (with Warm Honey Vinaigrette)

9 Oct

 

Yield: 1

 

Ingredients

  • 1/2 cup green lentils, rinsed
  • 1 teaspoon + 2 teaspoons red wine vinegar (divided), plus more to taste
  • 2 tablespoons olive oil
  • 1 small shallot, minced
  • 2 teaspoons honey, plus more to taste
  • 2 large handfuls arugula, roughly chopped
  • 2 tablespoons feta (plus more, depending on how much you like it!!)

 

Preparation

  • Place lentils in a small pot and cover by about ½ inch with water. Add 1 teaspoon vinegar and a pinch of salt. Bring to a boil, reduce to a simmer, and cook until lentils are tender, about 25 minutes (this varies somewhat with lentils – start checking after about 15 minutes for doneness). Once tender but with a slight bite, turn off heat and drain if there is excess water.  Allow to cool slightly.
  • In a small skillet, heat olive oil over medium heat. Add shallot and cook until shallots are softened but not yet brown, about 2 minutes. Add vinegar, stirring all the while, and then add honey. Turn off heat and season to taste with salt and pepper. At this point you will need to taste and adjust seasoning depending on what you like: a little more honey for sweet, olive oil to thin out strong flavors, vinegar for acid, or salt and pepper.
  • In a medium bowl toss arugula with a pinch each of salt and pepper. Add lentils and feta, and toss evenly with dressing. Serve.

 

Source:  Practical Cooking for One

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: