Tuesday, July 15, 2008


French Green Lentil & Arugula Salad with Honey Balsamic Vinaigrette atop Prosciutto & Goat Cheese Toasts

Sourdough Loaf
Olive Oil
6 oz Goat Cheese
¼ lb. Procuitto
1 cup French Green Lentils
1 cup Chicken Stock
3 sprigs Thyme
1 cup water
5 oz Arugula
1 Red Onion Sliced
1 clove Garlic minced
3 Tbs Balsamic Vinegar
1 Tbsp Honey
¼ cup Olive Oil

Oven at 375 F

Rinse lentils, and place in small sauce pot. Add chicken stock, water, thyme and season with salt. Bring to boil and cook for 15-20 min. Don’t let them get mushy!

Begin by slicing the sourdough into 1 inch thick slices. Rub with olive oil and crisp in the oven for 2-3 minutes. Remove the toasts and spread the goat cheese even over the toasts. Top with a ribbons of prosciutto and put back in the oven until the prosciutto begins to crisp up. Mix up the balsamic vinaigrette by combing the vinegar and the honey, and then drizzling in the olive oil while whisking.

Sauté the onion and garlic until it begins to caramelize, and then add the vinaigrette.

Pour the warm vinaigrette/onions along with the drained lentils over the arugula in a large mixing bowl, and toss to coat. Serve the toasts with the lentil/arugula salad overtop.

I modified this recipe from Tyler Florence’s similar dish.

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