Masala Lentil Salad with Apples & Pears

Serves 4 to 6

This hearty lentil salad first intoxicates with a heady scent as soon as the garam masala hits the pan.Warming spices like cinnamon, nutmeg, cardamom, and black pepper mix with the grassy fragrance of oregano and resinous rosemary to produce a flavorful lentil fit to adorn a pile of frilly greens. Crisp apples and creamy goat cheese finish this salad that pairs beautifully with the Fresh Tomato Welsh Rarebit.

For the salad:

5 ounces mixed salad greens

Extra virgin olive oil

1 small lemon

1 medium apple, thinly sliced

4 ounces goat cheese, sliced or crumbled

Flaky salt

For the lentils:

2 tablespoons olive oil

1 medium onion, roughly diced

Sea salt

1 1/2 tablespoons garam masala

1/2 teaspoon ground cinnamon

1/4 teaspoon freshly ground nutmeg

2 teaspoons dried oregano

1 1/2 cups french green lentils, rinsed

2 teaspoons finely chopped fresh rosemary

For the shallot vinaigrette:

1 small shallot, finely minced (about 1/4 cup)

2 tablespoons champagne vinegar

1 teaspoon Dijon mustard

1 teaspoon honey 

¼ cup olive oil

Salt and black pepper, to taste

Heat the olive oil in a saucepan over medium heat. Add the onion and 1 teaspoon sea salt then sauté until soft and lightly golden, about 3 to 5 minutes. Stir in the garam masala, cinnamon, nutmeg, and oregano, and sauté briefly until fragrant, about 1 minute. Add the lentils, rosemary, and another 1 teaspoon of sea salt, then pour in enough water to cover the lentils. Bring to a simmer, cover, and cook until the lentils are just tender, about 18 to 22 minutes. 

Drain any excess liquid and let the lentils cool. To prevent over cooking, spread the lentils in a thin even layer on a sheet pan to cool quickly.

Meanwhile, make the vinaigrette by whisking together the shallot, vinegar, mustard, and honey. Slowly whisk in the olive oil until emulsified, then season with salt and pepper.

When the lentils are just cool, toss them in the vinaigrette. Arrange the greens on a platter, drizzle some really nice extra virgin olive oil over the top then squeeze on some fresh lemon juice. Spoon the lentils over the top, and finish with the sliced apple and goat cheese. Finish with another drizzle of olive oil and lemon juice and a pinch of flakey salt. Serve.