French Lentil Salad with Goat Cheese and Walnuts
Salade de Lentilles au Chèvre et Aux Noix
We have several farmhouse goat-cheesemakers in Ireland. We use Ardsallagh goat cheese, St. Tola from Inagh in County Clare is also heaven, as is Gortnamona from Cooleeney farm in County Tipperary and Corleggy from County Cavan.
Dressing:
Ingredients
Preheat the oven to 350°F.
This soup tastes like it comes from Provence's culinary central casting.
If you can get dandelion leaves when they’re tiny and in their first flush of green, they are wonderfully tart, with just a nip of bitterness. That’s when they’re meant for the salad bowl.
The mild cream-Dijon dressing keeps this salad wine friendly.
A bite of aged goat cheese, then a fresh bite of tart-sweet greens punctuated with the crunch of fresh apple—this is a perfect marriage.