Lentil, Orange and Goat Cheese Salad with Warm Balsamic Dressing
Crumbly goat cheese and juicy orange slices transform ordinary mixed greens into a vibrant, savory salad. A warm balsamic reduction provides the perfect complement to the heady flavors in this dish.
Nutritional analysis per serving: 423 calories, 21 g protein, 71 g carbohydrates, 20 g fiber, 9 g fat, 6 g saturated fat, 22 mg cholesterol, 354 mg sodium
Ingredients
INGREDIENTS
balsamic vinegar
black pepper
fennel
Fennel seeds
goat cheese
lentils
mixed field greens (or other lettuces)
Orange Juice
oranges
Salt
Water
Directions
DIRECTIONS
Combine lentils, water and fennel in a saucepan
Meanwhile, combine balsamic vinegar, orange juice, fennel seed, salt and pepper in a small saucepan. Bring to a boil and cook 16-17 minutes until syrupy or reduced to about 1/4 cup. Season to taste with additional salt and pepper as needed. Toss lentils mixture with 2 tablespoons of the balsamic dressing.
Toss the greens, orange segments and half the goat cheese together. Dress with the remaining balsamic reduction. Divide among four plates. Top each plate with the one-fourth of the lentil mixture. Sprinkle each plate with the remaining goat cheese.
