Warm Lentil & Apple Salad

Directions

1. In a medium pot, combine lentils, stock, 1 tsp (5 mL) salt, and bay leaf. Bring to a boil, then reduce to a simmer, cooking for 15–17 minutes until tender but firm.
2. Drain and discard bay leaf. Spread on a tray to cool slightly.
3. In a large sauté pan, heat oil over medium heat. Add shallots and cook until translucent and lightly golden, approximately 4 minutes.
4. Add apples and celery and cook for another 3–4 minutes until apples soften slightly but don’t lose shape. Stir in thyme, ½ tsp (2 mL) pepper, and red pepper flakes. Fold in lentils and toss to coat evenly. Remove from heat.
5. In a mixing bowl, whisk together vinegar, whole grain mustard, Dijon mustard, honey, 1 tsp (5 mL) salt, and ½ tsp (mL) pepper. Slowly pour in oil while whisking until emulsified. Taste and adjust seasoning.
6. While the lentil mixture is still warm, drizzle with about ¾ cup (175 mL) vinaigrette and toss.
7. Garnish with toasted nuts and parsley, and dress with remaining dressing as desired.
8. Serve warm as a composed salad or side to herb-roasted pork.