Warm Lentil Salad With Swiss Chard, Feta And Red Wine-Black Pepper Vinaigrette

By Food52
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1 tablespoon extra virgin olive oil

1/2 cup sliced sweet onion (trimmed, thin wedges)

1 large garlic clove, peeled, smashed with flat side of a knife

2 tablespoons good quality red wine vinegar

3 fresh sweet basil leaves

1/2 teaspoon Dijon mustard

1 shallot, peeled, rough chopped

1 teaspoon freshly ground black pepper

1/2 teaspoon dried thyme

6 tablespoons extra virgin olive oil

Pinch of sea salt

1 cup black Beluga lentils (or Du Puy lentils - you want one that will hold its shape after cooking), rinsed, picked over

2 1/2 cups water

6 large rainbow Swiss chard leaves, with stems (ends trimmed)

1 link Italian sausage (optional)

2-3 tablespoons feta cheese

2-3 tablespoons Red Wine-Black Pepper vinaigrette

plus 1/2 T olive oil if not using sausage

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