Name: French Lentil and Carmody Salad
Ingredients: 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; 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

French Lentil and Carmody Salad

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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.