Picks and Pans Review: Warm Lentil Salad with Walnuts and Goat Cheese
The Dressing: 1 large garlic clove 1 tsp. sea salt 2 tsp. ground mustard 2 Tbs. balsamic vinegar 2 Tbs. walnut oil ¼ cup extra virgin olive oil Freshly ground black pepper
First you need to cook the walnuts. Heat the oil in a medium-sized saucepan and when hot, lightly fry the chopped walnuts for about 1 minute. Remove with a slotted spoon and set aside. To the oil left in the pan, add onion and crushed garlic and cook until soft, about 5 minutes. Next, stir in the lentils, bay leaf, and thyme, making sure they all get a good coating of oil. Add 1¼ cups of boiling water (with no salt), cover and, turning the heat down, simmer for 30-40 minutes or until lentils are tender and the liquid has been absorbed.
While the lentils are cooking, make the dressing. Use a mortar and pestle to crush the garlic with the salt until creamy. Add mustard and work into a paste. Next, whisk in the balsamic vinegar, followed by the oils. Season well with freshly ground black pepper.
Once the lentils are cooked, add salt to taste. Empty them into a warm serving bowl and pour dressing over the hot beans. Give it a good toss and stir. Then crumble the goat cheese all over, and add the arugula torn in half. Toss again. Serve immediately with walnuts scattered over. Serves 4.
Copyright Delia Smith's Winter Collection by Delia Smith. Courtesy of Random House.