Black Beluga Lentil Salad With Mushrooms, Dandelion Greens And Mustard Vinaigrette

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Gourmande in the Kitchen


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200 g / 1 cup black beluga lentils

2 teaspoons Dijon mustard

2 Tablespoons of sherry vinegar

3 Tablespoons of extra virgin olive oil

Fine sea salt and pepper to taste

4 oz / 114 g cremini (baby portabella) mushrooms, thinly sliced

1 small bunch of young dandelion greens, torn into small pieces

56 g / 2 oz of goat cheese, crumbled

60 g / ½ cup toasted walnuts or hazelnuts

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