Warm Black Lentil Salad with Caramelized Fennel, Fresh Grapes, and Lemon Ricotta

Instructions

1. 1

   Preheat the oven to 180 °C / 350 °F. Spread the walnuts on a small tray and toast for 6 to 8 minutes, until fragrant. Remove and set aside.

2. 2

   Place the black lentils and water in a medium saucepan. Bring to a boil, reduce to medium-low heat, and cook for 22 to 25 minutes until tender but still holding their shape. Drain if needed and toss with a pinch of salt and 1 tablespoon (15 ml) olive oil.

3. 3

   While the lentils cook, mix the ricotta with the lemon zest, 1 tablespoon (15 ml) lemon juice, a pinch of salt, and a little black pepper until smooth and creamy. Set aside.

4. 4

   Heat a large skillet over medium-high heat. Add 1 tablespoon (15 ml) olive oil and the fennel. Cook for 8 to 10 minutes, stirring occasionally, until tender and deeply golden at the edges. Add half of the fresh thyme, a pinch of salt, and cook 1 minute more.

5. 5

   In a small bowl, whisk together 1 tablespoon (15 ml) olive oil, the sherry vinegar, honey, Dijon mustard, the remaining tablespoon of lemon juice, the rest of the thyme, 1/2 teaspoon salt, and the black pepper until glossy.

6. 6

   Toss the red grapes into the hot fennel skillet for 1 to 2 minutes, just to warm them slightly without letting them break down.

7. 7

   In a large bowl, combine the warm lentils, caramelized fennel, warmed grapes, and arugula. Pour over the dressing and toss gently so the arugula just starts to wilt.

8. 8

   Serve the salad on plates or on a platter. Spoon the lemon ricotta over the top and finish with the toasted walnuts. Adjust salt and pepper before serving.