French lentils: they're so cute, the small little green things, I just love them!
3/4 cup of French lentils
7 TBSP. red-wine vinegar
8 bacon slices (about 6 oz.)
1/4 cup olive oil
1/3 cup finely chopped shallots
1/4 cup water
1/2 cup dried unsweetened tart cherries (about 3 oz.)
2 TBSP. sugar
3 1/2 cups baby spinach leaves
1/3 cup blue cheese (I use Gorgonzola sometimes)
In a heavy saucepan, cover lentils with 2 inches water and simmer until tender, about 15 minutes. Drain lentils in a sieve and rinse under cold water to stop the cooking. Place lentils in a bowl and toss with 2 TBSP red-wine vinegar and salt and pepper to taste. (Lentils may be made two days ahead, covered and chilled. Bring lentils to room temp. before continuing if you made ahead.)
In a skillet, cook bacon over moderate heat until crisp. Crumble bacon.
Heat 2 TBSP olive oil in saucepan over moderate heat and add shallots, cooking until golden brown. Stir in water, cherries, sugar and remaining 5 TBSP. red-wine vinegar and simmer, stirring occasionally, until liquid is reduced by about half, about 10 minutes. Reduce heat to low and whisk in remaining 2 TBSP oil in a slow stream until emulsified. Season with salt and pepper.
Add half of the vinaigrette to lentils and toss well. In another bowl, toss spinach with half of lentil mixture, half the bacon, half the cheese, remaining vinaigrette and salt and pepper to taste.
Divide remaining lentil mixture among six plates and top with spinach mixture. Sprinkle salads with remaining bacon and cheese.
Serves 6.
3/4 cup of French lentils
7 TBSP. red-wine vinegar
8 bacon slices (about 6 oz.)
1/4 cup olive oil
1/3 cup finely chopped shallots
1/4 cup water
1/2 cup dried unsweetened tart cherries (about 3 oz.)
2 TBSP. sugar
3 1/2 cups baby spinach leaves
1/3 cup blue cheese (I use Gorgonzola sometimes)
In a heavy saucepan, cover lentils with 2 inches water and simmer until tender, about 15 minutes. Drain lentils in a sieve and rinse under cold water to stop the cooking. Place lentils in a bowl and toss with 2 TBSP red-wine vinegar and salt and pepper to taste. (Lentils may be made two days ahead, covered and chilled. Bring lentils to room temp. before continuing if you made ahead.)
In a skillet, cook bacon over moderate heat until crisp. Crumble bacon.
Heat 2 TBSP olive oil in saucepan over moderate heat and add shallots, cooking until golden brown. Stir in water, cherries, sugar and remaining 5 TBSP. red-wine vinegar and simmer, stirring occasionally, until liquid is reduced by about half, about 10 minutes. Reduce heat to low and whisk in remaining 2 TBSP oil in a slow stream until emulsified. Season with salt and pepper.
Add half of the vinaigrette to lentils and toss well. In another bowl, toss spinach with half of lentil mixture, half the bacon, half the cheese, remaining vinaigrette and salt and pepper to taste.
Divide remaining lentil mixture among six plates and top with spinach mixture. Sprinkle salads with remaining bacon and cheese.
Serves 6.
