Lentil salad with green asparagus and goat cheese

Name: Lentil salad with green asparagus and goat cheese
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 200 g red lentils; 750 g green asparagus; 7-10 Tbsp Salt; 2 Shallots; 4 stalks of chives; 3 TABLESPOONS White wine vinegar; 1 TEASPOON medium hot mustard; 1/2 TEASPOON Honey; 7-10 Tbsp Pepper; 3 TABLESPOONS Olive oil; 200 g Fresh goat cheese

AUTHOR
Cassandra Brock

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

200 g red lentils
750 g green asparagus
7-10 Tbsp Salt
2 Shallots
4 stalks of chives
3 TABLESPOONS White wine vinegar
1 TEASPOON medium hot mustard
1/2 TEASPOON Honey
7-10 Tbsp Pepper
3 TABLESPOONS Olive oil
200 g Fresh goat cheese

Directions

1
Soak the lentils in cold water overnight. Drain the lentils and cook in boiling water for 15-20 minutes until al dente. Wash the asparagus and cut off the woody ends. Cook the asparagus in salted water for about 5 minutes until al dente. Drain and rinse under cold water. Peel shallots and cut them into thin slices. Wash the chives, shake dry and cut into wide rolls.
2
Cut the asparagus into pieces. Drain the lentils. Mix vinegar, mustard and honey, season with salt and pepper. Add oil and season to taste again
3
Mix lentils, chives, asparagus, shallots and vinaigrette, season with salt and pepper. Crumble the cheese on top and serve
4
waiting time approx. 8 hours