Salad of Field Greens with Lentils and Goat Cheese Recipe

Name: Salad of Field Greens with Lentils and Goat Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup extra-virgin olive oil; 1 teaspoon crushed black pepper; 1 teaspoon finely chopped fresh thyme; 1/2 teaspoon dry thyme; 1 teaspoon finely chopped fresh savory; 1/2 teaspoon dry savory; 1 teaspoon finely chopped fresh marjoram; 1/2 teaspoon dry marjoram; 4 (1-ounce) goat cheese rounds; 1/2 cup imported green lentils; 3 cups cold water; Kosher salt; 1 bay leaf; 1 tablespoon Sherry Vinaigrette; 1/4 cup finely diced red onion; 1 tablespoon minced chives; 4 cups loosely packed mixed field greens; 1/2 cup Sherry Vinaigrette; 4 tablespoons finely chopped chives

Servings: persons

1 cup extra-virgin olive oil
1 teaspoon crushed black pepper
1 teaspoon finely chopped fresh thyme
1/2 teaspoon dry thyme
1 teaspoon finely chopped fresh savory
1/2 teaspoon dry savory
1 teaspoon finely chopped fresh marjoram
1/2 teaspoon dry marjoram
4 (1-ounce) goat cheese rounds
1/2 cup imported green lentils
3 cups cold water
Kosher salt
1 bay leaf
1 tablespoon Sherry Vinaigrette
1/4 cup finely diced red onion
1 tablespoon minced chives
4 cups loosely packed mixed field greens
1/2 cup Sherry Vinaigrette
4 tablespoons finely chopped chives

1
For the marinated goat cheese:
2
In a small bowl, combine the olive oil and seasonings.
3
Place the cheese rounds in a small pan, cover with the herbed oil, and refrigerate at least 2 days.
4
For the lentils:
5
Place the lentils in a medium saucepan and add the water, a pinch of salt, and the bay leaf.
6
Bring to a boil over high heat, reduce the heat to medium, and simmer until tender, 25 to 30 minutes.
7
Drain the lentils, removing the bay leaf, and while still warm, toss lightly with the vinaigrette.
8
Add the onion and chives and combine.
9
To serve:
10
Toss the greens with just enough vinaigrette to moisten and divide among 4 plates.
11
Arrange about 3 heaping tablespoons of lentils around the greens.
12
Place the warm goat cheese over the greens and garnish with the chives.

969

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 cup extra-virgin olive oil, 1 teaspoon crushed black pepper, 1 teaspoon finely chopped fresh thyme, 1/2 teaspoon dry thyme, and more.

Yes, Salad of Field Greens with Lentils and Goat Cheese falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Salad of Field Greens with Lentils and Goat Cheese

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