Pear, Roquefort and Lentil Salad with Red Wine Vinigrette

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Posted by in Recipes on Dec 21, 2012 . .

Lentils:
1 Cup Green Lentils (Puy)
1 small carrot, quartered
2 springs fresh thyme
2 Sprigs Italian flat-leaf parsley
1 Bay Leaf
2 Cloves garlic, peeled, smashed
1/4 tsp Olive Cart Michigan Flaked Sea Salt
Dressing:
3 Tbsp Olive Cart Chilean Picual Olive Oil
1 Tbsp Olive Cart Lambrusco Vinegar
2 tsp Dijon Mustard
1/2 tsp Olive Cart Michigan Flaked Sea Salt
1/4 tsp Freshly Ground Black Pepper
Pears:
2 firm-ripe Bosc Pears, quartered lengthwise
2 Tbsp unsalted Butter
2 tsp Packed Brown Sugar
3 oz Roquefort or Gorgonzola Cheese, Coarsley Crumbled

1. Lentils: Rinse lentils with cold water. Tie carrot, thyme, parsley, and bay leaf in a bundle with string. Place lentils, bundle, garlic, and salt in a medium saucepan and cover with 4 cups cold water. Bring to a boil, reduce heat, and simmer, partially covered, 25 minutes or until lentils are tender. Drain and discard bundle and garlic.
2. Dressing: In a small glass measuring cup, whisk together all ingredients. While lentils are hot , toss with dressing in a large bowl.
3. Pears: Core pears and cut each quarter in half lengthwise. Heat butter in a large skillet over medium-high heat. Add pears and sprinkle with brown sugar. Saute on both sides until golden and slightly caramelized,5 minutes.
Place lentils on a large platter. Arrange pears on top and sprinkle with Roquefort.

Last update: Feb 24, 2018
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