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Aromatic lentils with crunchy walnuts, a savory dressing and pungent gorgonzola cheese

Lentil Salad with Gorgonzola

1 hour and 10 minutes

Simmering the cooking liquid with vegetables and aromatics before adding the lentils infused the dish with plenty of flavor and kept the lentils from turning mushy. A whole head of garlic, cooked with the lentils, flavors and thickens the dressing. Pungent Gorgonzola cheese gave the salad sharp contrast, while toasted walnuts added crunch.

Ingredients
  • ½

    cup white balsamic vinegar

  • 2

    medium shallots, peeled, halved lengthwise, thinly sliced

Directions
  1. 01
    In a liquid measuring cup, combine the vinegar, shallots and 1 teaspoon salt. Let sit for 10 minutes. Meanwhile, cut off and discard the top third of the garlic head, leaving the head intact. In a 2-quart saucepan over medium-high, combine the garlic, water, carrots, celery, mustard seeds, thyme, bay leaves and 1 teaspoon salt. Bring to boil, then cover, reduce heat to low and simmer for 30 minutes. Remove and discard the carrot, celery, bay and thyme.
Lentil Salad with Gorgonzola

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