Bok Choy, Lentil & Grapefruit Salad

Ingredients

• VINAIGRETTE:
• 3 Tbsp (45 mL) white wine vinegar
• 3 Tbsp (45 mL) frozen or fresh blueberries
• 2 Tbsp (30 mL) olive oil
• ½ tsp (2 mL) whole grain mustard
• 1 tsp (5 mL) honey
• to taste, salt and ground black pepper
• SALAD:
• 1/2 cup (125 mL) cooked green lentils
• 4 cups (1 L) thinly sliced baby bok choy
• 1 whole large grapefruit, skin and pith removed, cut into segments
• 1/3 cups (75 mL) crumbled goat cheese
• 1/3 cups (75 mL) toasted sliced almonds