Thursday, May 17, 2012

Kale and Lentil Salad with Honey Mustard Vinaigrette

I really love salads.

Did you know that?

If we've ever eaten know that.  

But strangely I almost never post salads on here.  I'm not entirely sure why.  Maybe because salads aren't always "recipe" worthy?  They always end up being a big pile of whatever sounds good/is in my refrigerator.  Which isn't a bad thing but I'm vowing, here and now, to change.  I'm going to start posting more salads.  You can hold me to that.

Salads are so simple.  And wonderful.  And simply wonderful.

They can accentuate the freshness of ingredients like nothing else can.  Well maybe a lot of other things can, but let's ignore that fact for a bit and make this salad.  Shall we?
kale and lentil salad...

Makes: 2 servings   Prep Time: 10 minutes   Cook Time: none! (unless you have to cook the lentils)   Total Time: 10 minutes

{Printable Recipe}

1 small bunch kale
1 cup cooked lentils (I use Trader Joes precooked lentils)
1 ripe peach
goat cheese (or any other kind of cheese!)

for the dressing-
1/3 cup olive oil
2 tablespoons shallots, minced
1 tablespoon dijon mustard
1 tablespoon red wine vinegar
2 teaspoons honey
salt and pepper to taste

 In a small bowl combine olive oil, shallots, dijon mustard, red wine vinegar, and honey.

 Whisk until combined and then salt and pepper to your liking.

 Grab the kale and wash it.

 Tear it into pieces and throw it in a large bowl.

 Add the lentils.

And the cut up peach.

And finally the cheeeeeese.

Time for the dressing.  Pour on as much as you deem necessary.  Dressing is one of those preference things.

Give it a toss and dish it out between two bowls.  Enjoy!

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