Arugula Salad with Lentils, Garlic & Goat Cheese

INGREDIENTS

5 oz container of 50/50 arugula and spinach mix

2 cups of multicolor grape or cherry tomatoes, sliced in half

3 oz goat cheese, crumbled

4 green onions, sliced thinly

1/4 cup of fresh herbs (I like to do a 50/50 mix of dill & basil)

1 cup dried lentils (buy the French du puy variety)

1 lemon

1 Tbsp. Dijon mustard

2 cloves garlic, finely minced

½ tsp salt

¼ tsp pepper

½ cup olive oil

INSTRUCTIONS

1. Bring 4 cups of water to a boil. Add lentils, cover and reduce heat to a simmer. Cook for 15 minutes until lentils are tender, but still slightly firm on the outside. Drain and set aside.

2. Prepare dressing by whisking together zest and juice of lemon, dijon mustard, garlic, salt, pepper and olive oil. Set half of the dressing aside and pour the remaining half over cooked lentils in a small bowl. Allow lentils to cool slightly in the fridge.

3. To assemble salad, layer arugula and spinach, lentils, tomatoes, green onions, goat cheese and herbs. Pour remaining dressing over salad and toss to coat.

Credit to:  laurengibsonrd.com