Herby French Lentil Salad with Carrots Goat Cheese and Pistachios
Ingredients
- 1 cup dried French green lentils (le Puy)
- 1 bay leaf
- 3 tablespoons olive oil
- 7 tablespoons red wine vinegar, divided
- 2 teaspoons Dijon mustard
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 4 medium carrots (about 8 ounces total)
- 3 medium scallions
- 1/2 cup fresh parsley leaves
- 4 ounces fresh goat cheese
- 5 ounces mixed greens (about 5 packed cups)
- 1/2 cup shelled, roasted, and lightly salted pistachios, divided
Instructions
Organization Tags
Tags easily organize your Recipe Library
Comments