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.


    • balsamic vinegar
    • black pepper
    • fennel
    • Fennel seeds
    • goat cheese
    • lentils
    • mixed field greens (or other lettuces)
    • Orange Juice
    • oranges
    • Salt
    • Water


    1. Combine lentils, water and fennel in a saucepan
    2. 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.
    3. 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.