Lentil Wedge Salad with Pickled Red Onion & Blue Cheese Dressing

Directions

1. Thinly slice red onion and place in a clean pint mason jar. In a small pot, bring red wine vinegar to a boil. Pour it over the onion, add a pinch of salt, and screw the lid on the jar. Let sit on the counter until cooled to room temperature. These quick-pickled onions may be prepared in advance.
2. Place lentils in a medium pot and cover with an inch of water. Bring to a boil over medium-high heat, reduce heat and simmer until tender. Drain lentils, then toss with 2 Tbsp (30 mL) vinegar from the pickled onions and 1 Tbsp (15 mL) of olive oil. Season well with salt and pepper.
3. In a small bowl, using the back of a fork, mash a third of the blue cheese (about 50 g) with 2 Tbsp (30 mL) vinegar from the pickled onions until creamy. Drizzle the remaining 3 Tbsp (45 mL) of olive oil and beat until combined. Season with a generous amount of pepper and a pinch of salt.
4. To serve, peel off the first outer leaves of the iceberg. Slice the head into six wedges and arrange on a large serving platter. Scoop a spoonful of lentils onto each wedge. Crumble the remaining blue cheese over the top of the platter or slice it and add a slice to each wedge of salad. Top salad with pickled red onions. Drizzle with blue cheese dressing and serve immediately.