Green-lentil salad with hazelnut vinaigrette
Discover the perfect blend of earthy lentils and crunchy hazelnuts in this vibrant salad. A drizzle of tangy vinaigrette adds a burst of flavor.
Ingredients:
- 1/2 cup pine nuts (70g)
- 2 tablespoons plus 2 teaspoons honey, preferably clover
- 1 1/2 tablespoons cider vinegar
- 2 teaspoons whole-grain mustard
- 1/2 teaspoon Dijon mustard
- 1/4 cup extra-virgin olive oil
- Kosher salt and freshly ground pepper
- 4 cups baby arugula
- 2 Belgian endives—halved, cored and thinly sliced lengthwise
- 110g Maytag blue cheese, crumbled (1 cup)
Instructions:
- Prepare a baking sheet by lining it with parchment paper and lightly spraying the parchment with cooking spray. Combine the pine nuts with 2 tablespoons of honey in a nonstick skillet. Cook on medium-high heat, stirring constantly, until the nuts turn golden and are coated with honey, which should take around 4 minutes. Transfer the honey-coated nuts onto the prepared baking sheet. Use a spatula to spread the nuts evenly in a single layer and allow them to cool.In a separate bowl, mix the remaining 2 teaspoons of honey with the vinegar and both types of mustard. Slowly whisk in the oil and season the dressing with salt and pepper. In another bowl, combine the arugula with the endives and blue cheese. Break the honey-coated pine nuts into smaller pieces and add them to the salad. Pour the dressing over the salad, toss to ensure everything is coated, and serve immediately.
Summary:
- Calories: 1996 kcal
- Fat: 91 g
- Protein: 87 g
- Carbs: 219 g
- Potassium: 2968 mg
- Magnesium: 234 mg