Red Cabbage Pear and Lentil Salad

Ingredients

• 250 g dried mountain lentils
• 400 g red cabbage
• 4 tbsp white balsamic vinegar
• 1 tbsp Lemon Juice
• 1 tsp Honey
• 1 pear
• 50 g walnut kernels
• 4 tbsp olive oil
• Salt
• black pepper (freshly ground)
• 80 g Roquefort cheese

Instructions

1. 1.

   Soak the lentils overnight. Drain and cover with water; simmer for about 45 minutes until cooked.

2. 2.

   Wash, trim, and slice the cabbage into thin strips or shreds.

3. 3.

   Whisk together the balsamic vinegar, lemon juice, and honey. Combine the cooked lentils with the cabbage and toss in the dressing; let rest and cool for about 20 minutes.

4. 4.

   Wash the pear, halve it, remove the core, and cut the halves into thin slivers. Roughly chop the walnuts. Add the pear slices and olive oil to the salad and season with salt and pepper.

5. 5.

   Serve on small bowls topped with crumbled Roquefort cheese.