Kale Salad with Lentils, Cherries, and Goat Cheese

Ingredients

• Lentils

  Raw

  ½ cup or 96g

• Dijon mustard

  Grey poupon

  1 tbsp or 15g

• Maple syrups

  1 tbsp or 20g

• Shallots

  Raw

  1 shallot (medium) or 43g

• Vinegar

  Cider

  4 tbsp or 60g

• Olive oil

  Salad or cooking

  ½ cup or 108g

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, black

  ½ tsp or 1g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Vinegar

  Cider

  1 tbsp or 15g

• Parsley

  Raw

  4 tbsp or 15g

• Garlic

  Raw

  1 cloves, minced or 3g

• Kale

  Raw

  4 cup, chopped or 268g

• Sweet cherries

  Raw

  1 cup, without pits or 154g

• Goat cheese

  Soft type

  4 oz or 113g

• Almonds

  Nuts, raw

  ½ cup, whole or 72g

Directions

1. Rinse the lentils, then simmer in a pot of salted water until just tender, 20–25 minutes. Drain well and set aside to cool slightly.
2. In a jar or small bowl, whisk together Dijon, maple syrup, minced shallot, 4 tbsp apple cider vinegar, 1/2 cup olive oil, 1/2 tsp salt, and 1/2 tsp black pepper until emulsified.
3. Toss the warm lentils with 1 tbsp olive oil, 1 tbsp cider vinegar, parsley, minced garlic, and a pinch of salt and pepper. Taste and adjust seasoning.
4. Toast the almonds in a dry skillet over medium heat, stirring often, until fragrant and lightly golden, 3–5 minutes. Transfer to a plate to cool.
5. In a large bowl, toss the chopped kale with the cherries and enough vinaigrette to lightly coat; let sit 5 minutes to soften. Top with the warm lentil mixture, crumbled goat cheese, and toasted almonds; drizzle with a little more vinaigrette if desired and serve.