Lentil Salad

Lentil Salad 1 Cup Le Puy Lentils (rinsed) 2 Cups Water 2 cloves garlic, crushed 1 Fennel Bulb, thinly sliced on a mandolin 1 Gala/Jazz Apple, diced 4 Scallions, thinly sliced 2 TBL Parsley, chopped Salt and Pepper to Taste

Dressing ¼ Cup Apple Cider Vinegar ½ Cup Extra Virgin Olive Oil 1 small shallot finely minced 2 TBL Honey 1 TBL Lemon Juice Salt and Pepper to Taste

Cook Time 1 hour/Serves 4-6 ppl

Directions:

Preheat Convection Steam Oven to Convection Steam setting at 210 F

Spread lentils evenly into a ¼ sheet tray (deep enough to hold lentils and water), place garlic on top, cover with water, season with salt and pepper.  Carefully transfer to the oven and cook/steam for 45 min. 

Dressing:

Whisk together the Apple Cider Vinegar, Shallots, Honey, and Lemon Juice.  Slowly drizzle the Extra Virgin Olive Oil while whisking vigorously to emulsify the dressing.  Season to taste. 

Once the lentils are tender, remove them from the oven and allow to cool.

When the lentils are cool to touch, transfer to a large bowl, add remaining ingredients, toss together and dress to taste.