Lentil Salad With Sun-Dried Tomatoes And Feta

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2 x whole cloves

1 x yellow onion, peeled and halved

2 cup uncooked lentils, picked over and well rinsed

1 x garlic clove, thinly sliced

1 x bay leaf

1 large Belgian endive, cored and leaves separated

1 tbsp balsamic vinegar

1 tbsp walnut oil

6 large sundried tomatoes (dry packed, minced)

1 cup crumbled feta

1/4 cup minced red onion

1/4 cup minced celery

Freshly ground pepper to taste

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