Pomegranate, goat cheese and warm lentil salad

Indulge in the flavors of tangy goat cheese, juicy pomegranate seeds, and hearty warm lentils in this delectable salad bursting with culinary delights.

Ingredients:

• 1 cup dried french lentils (rinsed)
• 12 oz fresh escarole (chopped)
• 1/2 wedge Chèvre d’or cheese (crumbled)
• 1/4 cup pomegranate seeds
• 1/4 cup toasted hazelnuts (crushed)
• 1 tbs honey lemon vinaigrette (recipe to follow)
• 1 tbs olive oil
• salt and pepper
• 1/2 lemon juiced
• 1 tbs champagne vinegar
• 1/2 tbs honey
• 1/4 cup olive oil
• salt and pepper

Instructions:

1. Mix lemon juice, champagne vinegar, and honey in a small bowl. Whisk until honey is completely mixed in.
2. Gradually pour olive oil while whisking until the dressing becomes smooth and mixed.
3. Add salt and pepper to your liking.
4. Put lentils and 2 cups of water in a large saucepan. Bring to a boil then lower the heat to simmer. Cook uncovered for around 15-20 minutes until lentils are cooked yet slightly tender. Once done, drain and put back into the pot. Season with salt, cover, and let it stay warm.
5. Heat 1 tablespoon of olive oil in a pan over medium-high heat until it shimmers. Add escarole and season with salt and pepper. Cook while stirring constantly until the greens wilt. Lower the heat, cover, and cook for another 5 minutes.
6. Once the escarole is soft, mix it with lentils and add salt and pepper to taste if needed.
7. Place the escarole and lentil mixture in the center of a dish. Top with goat cheese and pomegranate seeds. Sprinkle crushed hazelnuts and drizzle with honey lemon vinaigrette before serving.

Summary:

• Calories: 1234 kcal
• Fat: 50 g
• Protein: 59 g
• Carbs: 151 g
• Potassium: 2388 mg
• Magnesium: 192 mg