Pink leaves & lentils citrus salad with 24 month Gruyère

Treviso & lentils citrus salad with 24 month Gruyère

Serves 1

INGREDIENTS

DRESSING

• 3 tbsp olive oil

• 1 tbsp red wine vinegar

• 1 tsp mustard

• half lemon juice

• 1 tsp clear honey

• salt

• pepper

SALAD

• Treviso leaves

• Pink radicchio

• Blood orange

• Lentils

• Mint

• Dill

• One small shallot

• Walnuts

• 24 month Gruyère AOP (from the farmer market in Lausanne)

METHOD

1. If you plan to include a soft-boiled egg, bring a pan to a simmer and cook the egg for 6 minutes. Then, place it in cold water.

2. Prepare the salad dressing by combining all ingredients together in a jar and shaking it.

3. Thinly chop the mint and dill, and add them to your lentils. Do the same with the shallot. Add half of the dressing and toss it well, adding salt and pepper to taste.

4. Prepare the Treviso and pink radicchio by adding them to a bowl with the remaining dressing.

5. On a plate, arrange the salad leaves, top with lentils, walnuts, sliced blood oranges, and some Gruyère.

6. Add more dill and some lemon zest.