Lentils and Bleu d’Auvergne salad
Type
Starter
For
6
serves
Difficulty
Time
40
minutes
Ingredients
- 100 g Bleu d’Auvergne
- 150 g Saint-Flour lentils
- A sprig of tarragon
To make the vinaigrette:
- Olive oil
- Raspberry vinegar
- A shallot
Preparation
- Put the lentils into cold water and simmer for 30 mins.
- Add salt half way through cooking.
- Drain and leave to cool.
- Make the raspberry vinegar vinaigrette.
- Chop the sprig of tarragon.
- Finely chop the shallot.
- Cut the Bleu d’Auvergne into cubes.
- Mix all of the ingredients and add freshly milled black pepper.
