
A bistro-style lentil salad with goat cheese, arugula, walnuts, and mustard dressing.
40 gGoat Cheese
0.5 cupLentils
70 gArugula
25 gWalnuts
15 gDijon mustard
Simmer lentils until tender, then drain.
Whisk Dijon mustard, apple cider vinegar, olive oil, salt, and black pepper.
Toss lentils with arugula, goat cheese, walnuts, and dressing.
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1.5 tbspApple cider vinegar
1.5 tbspOlive oil
To tasteSalt
To tasteBlack Pepper