French Lentil Salad with Feta, Cranberries and Walnuts
STEP 1
Place lentils in a 2-quart heavy saucepan or Dutch oven and with water. Bring to a boil then reduce heat to medium low and simmer uncovered until lentils are just tender, about 15-20 minutes, stirring occasionally. Be careful not to overcook. Strain well and place back in pot. Cool.
STEP 2
While lentils are cooking, make dressing. Whisk together garlic, honey, Dijon mustard and apple cider vinegar. Slowly drizzle in extra virgin olive oil while whisking. Season with salt and pepper.
STEP 3
Toss lentils with dressing and add in red onion and arugula. Plate and garnish with feta, cranberries, walnuts and basil.
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