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- 1 cup cooked red lentils, al dente
- 1 cup brown lentils, cooked
- 1 cup green lentils, cooked
- 5 spears Broccolini, cooked and roughly chopped
- 1 head endive, sliced
- 1/8 cup, plus 2 tablespoons extra virgin olive oil
- 1 tablespoon red wine vinegar
- Kosher salt, to taste
- Cracked black pepper, to taste
- 9 ounces goat cheese, sliced into 6 2-inch slices
- 1/2 ruby red grapefruit, peeled and seeded and remaining juice squeezed into a bowl
- 1 lime, juiced
Combine the three varieties of lentils in a glass or Pyrex bowl, reserving 1/4 cup of red lentils to crust the goat cheese. Add Broccolini, endive, 2 tablespoons extra virgin olive oil, red wine vinegar, salt and pepper and mix well. Set aside for 1/2 hour to 1 hour to allow flavors to meld.
Place remaining red lentils on a shallow tray and roll goat cheese slices in lentils until coated. Place lentil slices into a baking pan.
For vinaigrette, combine, grapefruit juice, lime juice, and 1/8 cup extra virgin olive oil and whisk until emulsified. Add grapefruit segments; season with salt to taste.
Just before serving, heat goat cheese slices for 3 to 5 minutes in a 350°F oven until warm, but not melting apart. Distribute lentils onto six plates, place goat cheese slices on lentils and drizzle with vinaigrette.
Recipe Source: USA Dry Pea & Lentil Council