French Lentil Salad with Baked Goat Cheese
This French lentil salad dressed with a red wine vinaigrette, and topped with baked goat cheese is reminiscent of a dish I had at Farmacia in Philadelphia years ago.
Servings: 4 servings
Ingredients
Lentils
- 1 cup French lentils
- ½ teaspoon dried thyme
- ¼ cup shredded carrots
- ¼ cup onion finely diced
- salt to taste
- 1 scallion
- spring mix or microgreens
Red Wine Vinaigrette
- ¼ cup red vine vinegar
- ½ cup olive oil
- 1 clove garlic minced
- ½ teaspoon Dijon mustard
- ¼ teaspoon salt
- black pepper to taste
Baked Goat Cheese
- 4-5 ounce log of goat cheese
- ¼ cup bread crumbs
- ½ teaspoon dried thyme
- 1 egg
- ½ teaspoon Dijon mustard
Instructions
- Soak the lentils for at least 1 hour.
- After soaking, rinse the lentils and place in a large saucepan. Cover with 1" of water, then bring to a boil. Chop the vegetables.
- Turn the heat down to medium low and simmer for 15 minutes.
- Meanwhile, mix together all of the red wine vinaigrette ingredients and set aside.
- By now, the lentils should have simmered for 15 minutes. Add the onion and carrots, stir in, and simmer for 15 more minutes.
- Heat the oven to 475 F. Line a small baking sheet (one that will fit in your freezer) with parchment paper.
- Cut the goat cheese into 4 discs, and set aside. Mix the egg and Dijon in a bowl.
- Place the breadcrumbs and thyme in another bowl.
- Dip each disc of goat cheese in the egg, then into the breadcrumbs. Set on the parchment lined baking sheet and put in the freezer for 10-15 minutes.
- Use this time to clean up a little bit if needed. Once the lentils are done, cut the heat but leave them in the pot for now.
- Once the goat cheese is cold, put the whole baking sheet in the oven for 7 minutes.
- Once the goat cheese is almost done, drain the lentils. Pour in the dressing and mix thoroughly. Taste and add salt here as needed.
- After the goat cheese is out of the oven, (if using!) place a handful of spring mix lettuce or microgreens on each serving plate. Top with the dressed lentils. Sprinkle with scallion. Place a baked goat cheese on top.
Notes
The lentils can be made ahead of time, but make the goat cheese right before serving.