Frisee Salad with Warm Lentils, Goat Cheese, and Roasted Onions

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Frisee Salad with Warm Lentils, Goat Cheese, and Roasted Onions

 

Recipe By :Andrea Chesman

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 pound pearl onions

3 tablespoons extra virgin olive oil

2 teaspoons fresh thyme leaves

1 1/2 cups dries French green lentils -- rinsed and oicked over

2 tablespoons balsamic vinegar -- plus 1 teaspoon

4 ounces mild fresh goat cheese -- such as Montrachet, crumbled

(about 1 cup)

Salt and freshly ground black pepper

8 cups torn frisee -- (8 ro 10)

 

S E R V E S 4 TO 6

 

French green lentils or lentilles du Puy, are the lentils of choice for this

simple combination because they hold their shape so well. Likewise, pearl onions

are the best variety to use because of their shape. But for some reason, pearl

onions are not readily available except during the holiday season, when You are

expected to serve them creamed. This dish looks pretty with whole pearl onions,

but you can easky substitute white boiling onions (cut into quarters or eighths

if large). Serve with a sauvignon blanc and some crusty French bread, and

imagine that you are enjoying lunch in a Parisian bistro.

 

 

Preheat the even to 450F. Lightly oil a 9 x 13-inch baking dish.

 

Combine the onions, 2 tablespoons of the oil, and thyme in the baking dish. Toss

to coat and arrange in a single layer.

 

Roast for 20 to 30 minutes, until the onions are lightly browned, stirring or

shaking the pan occasionally for even cooking.

 

Meanwhile, boil the lentils in plenty of salted water until tender but not

mushy, about 25 minutes. Drain and transfer to a large bowl.

 

Gently mix the roasted onions into the lentils. Add 2 tablespoons of the

vinegar, the goat cheese, and salt and pepper to taste, Toss gently to mix.

 

Toss the frisee with the remaining 1 tablespoon oil and 1 teaspoon vinegar.

 

To serve, arrange the greens on individual dinner plates or on a large serving

platter and spoon the lentil and onion mixture on top.

 

 

 

Source:

" The Roasted Vegetable "

Copyright:

" 2002 Andrea Chesman "

 

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Per Serving (excluding unknown items): 123 Calories; 10g Fat (72.7% calories

from fat); 1g Protein; 8g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 272mg

Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Vegetable; 0 Fruit; 2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0