Green Lentil Salad With Katz Sauvignon Blanc Vinegar And Goat Cheese

Green Lentil Salad

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Green Lentil Salad With Katz Sauvignon Blanc Vinegar And Goat Cheese

Saturday we attended a wedding in Napa. While driving through St. Helena I spotted a Dean & Deluca Store. Being the foodie I am, I suggested we could make a stop. We were sooo glad we did. Celebrating their twelfth anniversary in St. Helena, several of their food vendors were invited for a taste fair. My vote was the Green Lentil Salad. Also served was a Thai Pumpkin Soup that I would call a close second. I did receive the recipe for the Lentil Salad and bought the vinegar to duplicate the wonderful salad. Serves 6

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Ingredients:

1 cup small green lentils, rinsed and picked over

1 clove garlic

1 bay leaf

1 carrot sliced in 3 to 4 pieces

1/2 onion

2 whole cloves pressed into the onion

For the Lentil Salad:

1/2 red onion, finely diced

1/4 cup of scallion, finely diced

1/2 cup celery, diced

1 garlic clove. minced

1/4 cup Katz Late Harvest Sauvignon Blanc Vinegar

3 Tablespoons Katz Chef's pick Organic Extra Virgin Olive oil

3 ounces crumbled goat cheese

1/2 cup flat leaf parsley, chopped

Sea salt and pepper to taste

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Directions:

Place lentils in a pot and cover with about 3 inches of water with the carrot, garlic clove, bay leaf, and onion with whole cloves. Bring to a boil over medium heat until lentils are cooked through but firm, about 12 to 15 minutes. Drain and place in a bowl with garlic, scallions, celery, red onion, salt and pepper. Sprinkle Katz Late Harvest Blanc Vinegar over lentils. Toss and add oil. Taste for seasoning and set aside to cool. Add herbs and adjust seasoning.