there was plenty of smoked salmon leftover from christmas morning and i was headed to a casual family gathering where we were asked to bring what ever we so desired. i have been wanting to cook with lentils as of late and this salad seemed to come together quite easily since the ingredients were all on hand. this is a hearty and satisfying salad that is a whole meal in itself. mmmm.
2 cups cooked lentils
1 small shallot, chopped finely
8-10 oz smoked salmon
2 lg roasted beets
4 oz feta cheese, crumbled
6-8 c spring mix or preferred salad blend
handful of thinly sliced red onion for garnish
1/4 c chopped walnuts, optional
2 tbs dijon mustard
2 tbs white wine vinegar
1 tbs honey
1/2 tsp kosher salt
1/4 tsp freshly ground pepper
1/2 c walnut oil
for the vinaigrette:
mix together the dijon, white wine vinegar, and the honey. season with salt and pepper. whisk in the walnut oil until emulsified and it has become creamy.
for the salad:
prepare the lentils per the package instructions and drain. toss two cups of lentils with the shallot, 1/4 of the dressing, and season with salt and pepper.
prepare the smoked salmon by breaking up in medium-sized pieces, going along the grain. set aside. quarter the beet(s) and slice the quarters in medium to thin slices and slice again in half.
place the spring mix in a large serving dish and add the lentil mixture, beets, smoked salmon, and onions. with the remaining vinaigrette, dress the salad and mix the ingredients together very gently so the salmon pieces stay intact. toss the crumbled feta and walnuts on top and serve immediately.