1 cup Black Beluga Lentils
1 medium shallot, diced
3 Tbsp Il Molino extra virgin olive oil
1 Tbsp lemon juice
1 tsp Mutti Tomato Vinegar
1 tsp sugar
1 tsp Grey Sea Salt
Freshly ground black Tellicherry peppercorns to taste
2 Tbsp capers
2 Tbsp diced roasted red pepper
1 Tbsp chopped flat leaf parsley
1 Tbsp sliced chives, plus a bit for garnish
2 oz Buche de Chevre cheese
fresh salad greens
Rinse the Black Beluga Lentils and place them in a pot of 4 cups of boiling water. Simmer for 5 minutes and add the shallots. Simmer for an additonal 10 minutes or until tender, but with a little resistance “to the tooth”. Drain immediately through a fine strainer and rinse briefly with cool water. Drain again, set aside and allow to cool.
In a large bowl, combine the cooled lentils with the Il Molino Olive Oil, lemon juice, Mutti Tomato Vinegar, sugar, Grey Sea Salt and Tellicherry pepper. Add the capers, roasted pepper, parsley and chives and toss.
Arrange a small amount of salad greens on each plate and mound about a 1/4 cup of the lentil mixture on top of the greens. Crumble a little of the Buche de Chevre cheese over the lentils. Drizzle with a little additional Il Molino Olive Oil and sprinkle with a few sliced chives.
Recipe adapted from and photo courtesy of www.earthydelightsblog.com