- Yield: 1 1/2 quarts
- Yield: 1 1/2 quarts
Ingredients
For the lentils
- 1 1/4 cups green lentils, washed and drained
- 2 1/2 cups chicken broth (makes them taste soo good! but can also sub water)
- 1/2 teaspoon salt
- 4 oz crumbled goat cheese
- 3 cups baby arugula
For the grilled peaches
- 4 ripe peaches, cored and cut into 6ths
- olive oil, for brushing
- pinch sea salt
For the rosé vinaigrette
- 4 tablespoons olive oil
- 2 tablespoons rosé wine
- 2 tablespoons lemon juice
- 2 teaspoons spicy mustard
- 1/2 teaspoon honey
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- In a medium pot, bring the lentils, chicken broth, and salt to a boil. Reduce heat to simmer and cover the pot with a lid.
- Cook until lentils are al dente and broth is fully absorbed, about 20 minutes. Drain lentils in a colander and allow to cool completely.
- To make the grilled peaches, preheat grill on high heat. Brush peach wedges with olive oil and a tiny sprinkling of sea salt.
- Place peaches on their side for 20-30 seconds, depending on the strength of your grill. Flip to other side, cooking the same amount of time. Remove and allow to come to room temperature.
- To make the rosé vinaigrette, combine all dressing ingredients in a small bowl and whisk until combined.
- Assemble the salad by tossing together lentils, rosé vinaigrette, and arugula together. Top salad with grilled peaches and goat cheese.
