Warm Lentil Salad with Swiss Chard Feta and Red Wine Black Pepper Vinaigrette

Ingredients

• For the Red Wine-Black Pepper Viniagrette:
• 1 tablespoon extra virgin olive oil
• 1/2 cup sliced sweet onion (trimmed, thin wedges)
• 1 large garlic clove, peeled, smashed with flat side of a knife
• 2 tablespoons good quality red wine vinegar
• 3 fresh sweet basil leaves
• 1/2 teaspoon Dijon mustard
• 1 shallot, peeled, rough chopped
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon dried thyme
• 6 tablespoons extra virgin olive oil
• Pinch of sea salt
• For the Lentil Salad:
• 1 cup black Beluga lentils (or Du Puy lentils - you want one that will hold its shape after cooking), rinsed, picked over
• 2 1/2 cups water
• 6 large rainbow Swiss chard leaves, with stems (ends trimmed)
• 1 link Italian sausage (optional)
• 2-3 tablespoons feta cheese
• 2-3 tablespoons Red Wine-Black Pepper vinaigrette
• plus 1/2 T olive oil if not using sausage

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