Recipe here.
Super fast and easy and very yummy. I served this with some sliced, grilled steak (and a 2006 Ironstone Cabernet Franc) for the die-hard carnivores at my house, but it was definitely hearty enough to be a meal on its own.
Update: I just saw that a new version of this recipe (with the goat cheese formed into a patty, breaded, and fried until crispy) has been posted by Blake Royer (the original author) on Serious Eats. It can be found here. I will definitely be trying that soon. My mother made a fabulous salad with homemade vinaigrette, roasted chicken and breaded, toasted goat cheese medallions that is TO DIE FOR, so I imagine this will be great, too.
One thought on “Green Lentil Salad with Baby Spinach and Goat Cheese”