Warm Lentil and Goat Cheese Salad
with walnuts / olives / lemon dill vinaigrette
Panko-crusted goat cheese rounds add a touch of elegance to this simple entree salad of lentils, roasted tomatoes and olives. Top it all off with a fresh lemon dill vinaigrette.
Ingredients
- Walnuts - 1/2 cup , chopped and toasted
- Olives, pitted (green or black) - 1/4 cup
- Tomatoes, cherry - 2 cups , halved
- Goat cheese (buy the variety sold in a log shape for easy slicing) - 4 oz
- Panko - 1/2 cup
- Oil, cooking - 1 Tbsp + 1 Tbsp
- Salad greens of choice - 5 oz
- Dill, fresh - 1/2 tsp , chopped
- Lemon juice - 1 Tbsp
- Oil, olive - 3 Tbsp
- Mustard, Dijon - 1 tsp
- Vinegar, red or white wine - 1 tsp
- Honey - 1 tsp
- Lentils, dried (use double the amount listed if using pre-cooked lentils) - 1 cup
- Water - 6 cups
- Salt - 1/2 tsp
- Bay leaf (opt) - 1
Prep
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Lentils - If using pre-cooked lentils, skip this step. If using dried lentils and also making Thursday's meal, prepare lentils for both nights at the same time. Rinse lentils and combine with water, salt and bay leaf in a stock pot. Bring to a simmer over medium heat and simmer until lentils are tender, 25 to 30 minutes. Add additional water, if needed to keep lentils just barely covered while they cook. Discard bay leaf. If you doubled, divide in half and reserve the second half for Thursday. (Can be done up to 5 days ahead)
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Walnuts - Toast walnuts in a dry pan or skillet, stirring frequently until fragrant, about 3 minutes. When cool enough to handle, roughly chop. (Can be done up to 5 days ahead)
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Make vinaigrette - Chop dill. Combine with lemon juice, olive oil, mustard, vinegar and honey. (Can be done up to 3 days ahead)
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Olives / Tomatoes - Prep as directed. (Can be done up to 3 days ahead)
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Cheese - Combine panko, first part of cooking oil and some salt and pepper in a small bowl. Slice the cheese into 1/2" / 1.3cm rounds. Press the rounds in the panko so that they are crusted on both sides.
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Make
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Heat oven to 425F / 218C. Line a sheet pan with foil.
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Toss tomatoes in half the vinaigrette (reserve the other half for dressing). Place tomatoes on sheet pan and roast until tomatoes are lightly caramelized, 15 to 20 minutes..
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While tomatoes roast, heat a frying pan over medium heat. Add second part of cooking oil and panko-crusted goat cheese to hot oil. Sear on both sides until golden brown, about 3 minutes on each side. Transfer the goat cheese to a paper towel-lined plate until ready to serve.
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Assemble salad by combining salad greens with roasted tomatoes, olives, lentils and walnuts. Top with panko-crusted goat cheese and reserved dressing and enjoy!
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