- 25 min
- 25 min
540 ml (1 can) lentils, rinsed and drained
45 ml (3 tbsp) chopped parsley
10 ml (2 tsp) Dijon mustard
60 ml (4 tbsp) olive oil
30 ml (2 tbsp) red wine vinegar
Freshly ground salt and pepper, to taste
2 Belgian endives, leaves separated
500 ml (2 cups) cherry tomatoes, halved
225 g (1/2 lb) small plums, pitted and sliced
200 g (1 container) Saputo Fetos cheese, coarsely crumbled
180 ml (3/4 cup) toasted hazelnuts, coarsely crushed
30 ml (2 tbsp) honey
Olive oil, sufficient quantity
- In a bowl, combine the lentils, parsley, mustard, oil, vinegar, salt and pepper. Mix well, cover and refrigerate for 24 hours.
- Arrange the endive leaves on a large plate and scatter the tomatoes, plums, and Fetos cheese over them. Top with the lentil mixture. Sprinkle with hazelnuts and drizzle with honey and a little oil.
- Serve promptly.