The great chef and restaurateur Emeril Lagasse created this recipe with our aged Jersey cheese, Carmody. A classic Mediterranean dish with a Sonoma twist!

Serves 4 as a main dish or 6 as a side dish

Ingredients

Lentils:

6 tablespoons extra-virgin olive oil, divided
1/2 onion
1 small carrot peeled and halved
1 rib celery plus 3 tablespoons finely diced celery
8 ounces Italian, Beluga or French lentils, rinsed under cold water and picked over
1 quart chicken or vegetable stock
2 bay leaves
1 sprig fresh thyme
2 Tablespoons minced shallots
2 plum tomatoes, seeded and diced fine

Dressing:

¼ cup sherry vinegar
2 Tablespoons chopped parsley
1 Tablespoon chopped basil
1 Tablespoon Dijon mustard
Salt and freshly ground black pepper
1 head frisee lettuce, washed and separated
2 heads Belgian endive, julienned
4 ounces Bellwether Farms Carmody cheese
Hearty whole grain bread for serving

Directions

Cook the lentils: In a medium saucepan, heat 1 tablespoon of the olive oil; add the onion half, carrot, and celery rib, and cook, stirring, until golden brown. Add the lentils, chicken or vegetable stock, bay leaves and thyme and bring to a boil. Reduce the heat to medium-low and simmer until lentils are just tender yet still firm, 30 minutes. Drain and discard the cooking liquid, bay leaves, thyme stems and vegetables. Place the lentils in a large heatproof mixing bowl and set aside to cool slightly. Add the shallots, diced celery, and tomatoes to the cooled lentils

Make the dressing: In a small bowl, combine the sherry vinegar, parsley, basil, Dijon mustard and remaining ¼ cup olive oil and whisk to combine. Toss half of the vinaigrette with the lentils. Season with salt and pepper, to taste.

In a small bowl toss the frisee and the endive with the remaining vinaigrette. Divide the lettuce evenly between 4 bowls. Spoon 1 cup of warm lentils on top of the frisee. Shave or slice the cheese onto the top of the lentils. Serve with slices of warm bread.