Lentil Salad with Gorgonzola
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
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½
cup white balsamic vinegar
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2
medium shallots, peeled, halved lengthwise, thinly sliced
Directions

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