Lentil, Peach & Greens Salad with Goat Cheese & Walnuts

Directions

1. Rinse the lentils and transfer them to a small saucepan. Cover with hot water by about 2 inches and bring to a boil.
2. Reduce the heat and let the lentils simmer until just tender, about 15–20 minutes. Drain, rinse with cold water, and set aside to cool and drain further.
3. Rinse and dry all produce. If your greens aren’t pre-washed, give them a quick rinse and dry.
4. Trim the root end of the garlic, then mince or press it. Place the garlic in a small bowl to form the dressing base.
5. In a bowl, whisk olive oil with balsamic vinegar, Dijon, salt, and pepper until smooth.
6. Transfer the greens to a large salad bowl as the base of the dish.
7. Quarter the peaches lengthwise, twist to separate from the pit, discard the pit, and slice each quarter into thin wedges. Add them to the greens.
8. Coarsely chop the walnuts and add to the bowl.
9. Crumble the goat cheese and set in a small bowl for easy topping later.
10. When lentils are drained, add them to the greens and peaches; toss to coat.
11. Divide the salad onto plates, top with goat cheese, and drizzle with the prepared dressing.