This salad is as easy as it is tasty. Bitter and crisp Belgian endive mixed with slightly sweet fennel, a crumble of zesty goat's milk cheese, salty french lentils and a few of summer's last sweet blueberries round out this perfect lunch. I drizzled on a simple vinaigrette to finish it off.
the recipe: (serves 2)
3-4 heads Belgian endive
1 small fennel bulb, thinly sliced
1 cup cooked lentils
1/4 cup goat's milk cheese
1/4 cup fresh blueberries
Salt + Pepper to taste
Basic vinaigrette or simple fresh lime and olive oil to dress
Cook lentils in salted water until just tender and let cool [you may enjoy the lentils warm or cool- your choice]. Alternatively, you can buy the lentils pre-cooked in the refrigerated section of your local grocery store. Wash and chop your endive and fennel. Arrange vegetables on plate and top with a round of lentils. Sprinkle goat cheese and blueberries and top with your dressing.
* Omit the goat cheese to make this meal vegan. Add toasted almonds for extra crunch. Switch out the blueberries for dried cranberries to make this more of a fall salad.