Prep

25 min
Total

25 min
Serving

4

Lentil Salad with Plum and Hazelnuts

Name: Lentil Salad with Plum and Hazelnuts
Prep time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 540 ml (1 can) lentils, rinsed and drained; 45 ml (3 tbsp) chopped parsley; 10 ml (2 tsp) Dijon mustard; 60 ml (4 tbsp) olive oil; 30 ml (2 tbsp) red wine vinegar; Freshly ground salt and pepper, to taste; 2 Belgian endives, leaves separated; 500 ml (2 cups) cherry tomatoes, halved; 225 g (1/2 lb) small plums, pitted and sliced; 200 g (1 container) Saputo Feta cheese, coarsely crumbled; 180 ml (3/4 cup) toasted hazelnuts, coarsely crushed; 30 ml (2 tbsp) honey; Olive oil, sufficient quantity

Ingredients

540 ml (1 can) lentils, rinsed and drained
45 ml (3 tbsp) chopped parsley
10 ml (2 tsp) Dijon mustard
60 ml (4 tbsp) olive oil
30 ml (2 tbsp) red wine vinegar
Freshly ground salt and pepper, to taste
2 Belgian endives, leaves separated
500 ml (2 cups) cherry tomatoes, halved
225 g (1/2 lb) small plums, pitted and sliced
200 g (1 container) Saputo Feta cheese, coarsely crumbled
180 ml (3/4 cup) toasted hazelnuts, coarsely crushed
30 ml (2 tbsp) honey
Olive oil, sufficient quantity

Directions

In a bowl, combine the lentils, parsley, mustard, oil, vinegar, salt and pepper. Mix well, cover and refrigerate for 24 hours.
Arrange the endive leaves on a large plate and scatter the tomatoes, plums, and Feta cheese over them. Top with the lentil mixture. Sprinkle with hazelnuts and drizzle with honey and a little oil.
Serve promptly.

Lentil Salad with Plum and Hazelnuts

Ingredients

Directions

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