I was looking for a light dinner to serve my family when they came into town next week for Thanksgiving. I didn't want anything too heavy knowing the over-the-top dinner we would be sharing on Thursday, so I thought a nice salad would do the trick.
Originally this recipe appeared in Gourmet magazine November 1997 "Spinach and Lentil Salad with Oregon Blue Cheese and Tart Cherry Vinaigrette" Below is my version with ingredients found in my neighborhood Trader Joe's.
Arugula and Lentil Salad with Gorgonzola and Cranberry Vinaigrette
I box pre-cooked Trader Joe's Lentils (found in the refrigerated produce section)
7 tbsp red wine vinegar
8 bacon slices
1/4 cup olive oil
1/3 cup finely chopped shallot
1/4 cup water
1/2 cup dried cranberries
2 tbsp sugar
1 bag pre-washed arugula
1/3 cup crumbled Gorgonzola cheese
Bring lentils to room temperature. In a bowl toss lentils with two tablespoons vinegar and salt and pepper to taste.
In a skillet, cook bacon over moderate heat until crisp. Transfer to paper towels to drain, crumble bacon.
Heat two tablespoons oil in the skillet over moderate heat until hot but not smoking and cook shallot, stirring until golden brown. Stir in water, cranberries, sugar and remaining five tablespoons vinegar and simmer, stirring occasionally, until liquid is reduced by half, about 10 minutes. Reduce heat to low and whisk in remaining two tablespoons oil in a slow stream until emulsified. Season vinaigrette with salt and pepper.
Add half the vinaigrette to lentils and toss well. In another bowl toss arugula with half of the lentil mixture, half of the bacon, half of the cheese, and remaining vinaigrette.
Divide arugula mixture among six plates and top with lentil mixture. Sprinkle salads with remaining bacon and cheese.
Hope you enjoy!
Photo credit: Randy Mayor
