Lentil Salad with Valdeon Blue Cheese

Veldon blue with lentils

Ingredients

One bag of Lentils

½ Onion

3 cloves of garlic

1 Bay Leaf

Red and Green Bell pepper chopped

Olive Oil

Plum Tomatoes

Shallot

Sherry vinegar

Valdeon Cheese

Directions

In a large pot of water, bring lentils, onion (leave in large chunks), garlic, bay leaf, and a small amount of olive oil to a boil. Meanwhile, dice the peppers and tomatoes and chill.

Cook the lentils until tender.  Strain lentils, removing aromatics, but reserving cooking liquid.  Add the lentils to the pepper and tomato, continue to chill.  Reduce the reserved flavorful liquid by about ½.

Once the lentils are cool, dress with vinegar, shallots and oil.  Garnish with chives and cheese.  Be sure to visit us on Facebook at https://www.facebook.com/FloridaCheeseClub.

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Filed under Artisan Cheese, Blue Cheese, Chef Lippe, Lentil Salad

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