lentil, fennel & arugula salad with goat cheese & frizzled onions

We’re fans of simple techniques to spruce up ingredients, like marinating goat cheese in olive oil, crushed red pepper, salt, and black pepper.

By: Anna Decker / 04/27/2016

But we didn’t stop there. This salad gets great flavor and texture from deeply golden onions and toasted pepitas. Allowing the fennel to sit in the dressing while you prep the rest makes it tender. Cook, relax, and enjoy!

What you'll need: 2 cloves garlic ½ cup lentils du puy 1 lemon ¼ tsp crushed red pepper 2 oz goat cheese 1 Tbsp Dijon mustard 1 small bulb fennel 1 red onion 1 oz pepitas 5 oz large leaf arugula olive oil coarse salt freshly ground black pepper

Equipment: medium pot zester large skillet rimmed baking sheet

Recipe steps: 1. Cook lentils Peel and thinly slice garlic. Heat 1 tablespoon oil in a medium pot over medium-high. Add garlic and cook, stirring until fragrant, 1 minute. Add lentils, season with salt, and add 1½ cups water. Bring to a boil, reduce heat to simmer, cover, and cook until lentils are tender, 25–30 minutes. Drain if necessary.

  1. Marinate goat cheese Meanwhile, preheat oven to 425°F. Zest lemon into a medium bowl. Add 2 tablespoons oil, crushed red pepper, a pinch salt, and several grinds pepper. Break or slice goat cheese and add to oil, tossing gently to coat.

  2. Dress fennel Halve lemon and squeeze into a medium bowl. Whisk in Dijon mustard and season with salt and pepper. Remove any damaged outer layers of fennel. Thinly slice fennel, add to dressing, and toss to coat. Roughly chop fronds and set aside.

  3. Brown onions Halve, peel, and thinly slice onion. Heat 1 tablespoon oil in a large skillet over medium-high to high. Add onion, season with salt, and cook, tossing occasionally, until soft and nearly burnt in spots, about 5 minutes.

  4. Toast pepitas Spread pepitas on a rimmed baking sheet and toast in the oven until golden and fragrant, 6–8 minutes. Transfer to a small bowl and toss with a little oil and season with salt and pepper.

  5. Assemble & serve Trim larger ends from arugula and arrange on a platter. Top with onions, fennel, lentils, goat cheese, toasted pepitas, and fennel fronds. Drizzle with a little more oil and season with salt and pepper. Enjoy!

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