INGREDIENTS:
For the salad 2 cup black lentils (or 2 x 15-ounce cans, drained and rinsed) 2 cup AeroFarms Micro Kale 1 cup pomegranate arils ½ cup goat cheese crumblesFor the dressing 2 tablespoon minced red onion 3 tablespoon olive oil 2 tablespoon red wine vinegar 1 tablespoon honey 1 teaspoon Dijon mustard Salt, to taste
INSTRUCTIONS:
1. Prepare lentils according to directions, draining and returning to a large serving bowl while still warm. If using canned lentils, suggest heating them until warmed through.
2. For the dressing: In a small bowl, whisk together the minced red onion, olive oil, red wine vinegar, honey, Dijon mustard, and salt.
3. Stir the dressing into the lentils.
4. Add microgreens, pomegranates, and goat cheese to the lentils, mixing gently. Goat cheese should begin to melt and turn creamy. Season to taste with salt.
5. Serve warm.
