Citrus & Lentil Winter Salad

Directions

1. Combine lentils, stock, salt, and bay leaf in a saucepan.
2. Bring to a boil; reduce to a gentle simmer for 15–17 minutes, cooking until lentils are tender but still holding shape.
3. Immediately drain and remove bay leaf. Rinse well with cold water to shock the lentils.
4. Toss cooled lentils with 1–2 tsp (5-10 mL) oil to prevent sticking.
5. In a medium bowl, whisk together orange juice, lemon juice, Dijon, honey, salt, and pepper. Slowly pour in oil while whisking to emulsify. Taste and adjust seasoning. Set aside or hold chilled up to 5 days.
6. In a mixing bowl, combine lentils with arugula, fennel, clementine, and orange segments.
7. Portion salad into ten bowls, adding 1-1.5 oz of dressing. Optionally garnish with pomegranate arils, nuts, and Goat’s cheese.