Green Lentil Salad with Grilled Peaches, Goat Cheese, + Rosé Vinaigrette

• Produce

  • 3 cups Baby arugula
  • 1 1/4 cups Green lentils
  • 4 Peaches, cored and cut into 6ths, ripe

• Canned Goods

  • 2 1/2 cups Chicken broth

• Condiments

  • 1/2 tsp Honey
  • 2 tbsp Lemon juice
  • 2 tsp Mustard, spicy

• Baking & Spices

  • 1/4 tsp Black pepper
  • 3/4 tsp Salt
  • 1 pinch Sea salt

• Oils & Vinegars

  • 1 Olive oil
  • 4 tbsp Olive oil

• Dairy

  • 4 oz Goat cheese

• Beer, Wine & Liquor

  • 2 tbsp Rose wine

Found on bromabakery.com

Description

Ingredients

• 1¼ cups green lentils, washed and drained
• 2½ cups chicken broth (makes them taste soo good! but can also sub water)
• ½ teaspoon salt
• 4 oz crumbled goat cheese
• 3 cups baby arugula
• 4 ripe peaches, cored and cut into 6ths
• olive oil, for brushing
• pinch sea salt
• 4 tablespoons olive oil
• 2 tablespoons rosé wine
• 2 tablespoons lemon juice
• 2 teaspoons spicy mustard
• ½ teaspoon honey
• ¼ teaspoon salt
• ¼ teaspoon black pepper

Directions

• In a medium pot, bring the lentils, chicken broth, and salt to a boil. Reduce heat to simmer and cover the pot with a lid.
• Cook until lentils are al dente and broth is fully absorbed, about 20 minutes. Drain lentils in a colander and allow to cool completely.
• To make the grilled peaches, preheat grill on high heat. Brush peach wedges with olive oil and a tiny sprinkling of sea salt.
• Place peaches on their side for 20-30 seconds, depending on the strength of your grill. Flip to other side, cooking the same amount of time. Remove and allow to come to room temperature.
• To make the rosé vinaigrette, combine all dressing ingredients in a small bowl and whisk until combined.
• Assemble the salad by tossing together lentils, rosé vinaigrette, and arugula together. Top salad with grilled peaches and goat cheese.