Warm mountain lentil salad with goat's cheese and walnuts
Ingredients (serves 8):
250 g mountain lentils (or Puy lentils)
50 g walnuts
1 bunch of radishes
4 spring onions
4 small portions of goat camembert (140g each)
For the dressing:
1 tbsp honey
2 tbsp Dijon mustard
1 small onion
8 tbsp olive oil
4 tbsp balsamic vinegar
salt, pepper, honey to taste
Cook the mountain lentils as stated on the pack and remove from the heat.
For the dressing, chop the onion finely and mix with the other ingredients. Season with salt and pepper and put the dressing aside for later.
While the lentils are left to cool, finely slice the spring onions, halve the radishes and roughly chop the walnuts.
Mix the warm lentils with the dressing and leave to stand for a few minutes to allow the flavours to develop.
Slice the goat camembert to a thickness of approx. 5mm and layer the slices on the plates. Arrange the mountain lentils, radishes, walnuts and spring onions around it. Garnish with a touch more honey and serve!