Lentil, Orange and Goat Cheese Salad with Warm Balsamic Dressing
By Marge Perry & David Bonom
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.
INGREDIENTS
- balsamic vinegar
- black pepper
- fennel
- Fennel seeds
- goat cheese
- lentils
- mixed field greens (or other lettuces)
- Orange Juice
- oranges
- Salt
- Water
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.
