Goat Cheese And Lentil Salad

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Leite's Culinaria
Nutrition per serving    (USDA % daily values)
CAL
275
FAT
50%
CHOL
15%
SOD
13%

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Ingredients for 8 servings

1 cup dried lentils

1 large garlic clove, peeled

2 tablespoons plus 2 teaspoons red wine vinegar

2 teaspoons balsamic vinegar

1 1/2 teaspoons Dijon mustard

2 tablespoons chopped fresh dill; plus whole sprigs, for garnish

1/4 teaspoon kosher salt

Freshly ground pepper

3 tablespoons plus 2 teaspoons extra-virgin olive oil

4 scallions, finely chopped

1 medium carrot, peeled and cut into 1/8-inch dice

1 large celery stalk, cut into 1/8-inch dice

About 1 cup peeled, finely diced English cucumber

1 whole (about 8 ounces) Haystack Peak cheese or any soft-ripened goat cheese, preferably with ash, such as Humboldt Fog

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