Description
A hearty meatless salad that combines pears and gorgonzola with lentils in a tangy dressing
Ingredients
Scale
- for the lentils-
- 1 cup lentils
- 1 small carrot, quartered
- 2 sprigs fresh thyme
- 2 sprigs Italian flat-leaf parsley
- 1 bay leaf
- 2 cloves garlic, peeled and smashed
- 1/4 tsp kosher salt
- for the dressing-
- 3 tbsp olive oil
- 1 tbsp red wine vinegar
- 2 tsp Dijon mustard
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- for the pears-
- 2 firm-ripe pears, quartered lengthwise
- 2 tbsp unsalted butter
- 2 tsp packed brown sugar
- 3 oz Gorgonzola cheese, coarsely crumbled
Instructions
- Rinse the lentils with cold water. Tie carrot, thyme, parsley, and bay leaf in a bundle with string and place in a medium saucepan with the lentils and garlic. Add 4 cups of water and bring to a boil. Reduce heat and simmer, partially covered, for 25 minutes or until lentils are tender. Drain and discard bundle and garlic.
- Whisk together all of the dressing ingredients in a glass measuring cup. While lentils are hot, toss with dressing in a large bowl.
- Core the pears and thinly slice. Heat butter in a large skillet over medium-high heat. Add pears and sprinkle with brown sugar. Saute on both sides until golden and slightly caramelized, about 5 minutes.
- Place lentils on a large platter. Arrange pears on top and sprinkle with Gorgonzola. Serve immediately.
Notes
from Redbook Magazine, October 2012
- Prep Time: 10 mins
- Cook Time: 25 mins