Lentil and Peach Salad with Tarragon Vinaigrette

Packed with nutrients, color and texture, this salad features black beluga lentils, ripe peaches, crunchy pecans, tangy Peppadew peppers and fresh arugula all dressed in a tarragon mustard vinaigrette.

Ingredients

Procedure

For the Tarragon Mustard Vinaigrette:

1. Mix olive oil, white balsamic vinegar, ground mustard, sugar, tarragon, sea salt, and black pepper in small bowl with wire whisk until well blended. Set aside.

For the salad:

1. Rinse and drain lentils. Place lentils and water in medium saucepan. Bring to boil. Reduce heat to low; cover and simmer 20 minutes or until tender. Drain and rinse under cold water. Let drain 15 minutes.

For the Lentil and Peach Salad:

1. Place lentils in large serving bowl. Add 1 tablespoon of the vinaigrette to lentils; toss to coat. Add 1/2 cup of the peaches, 2 tablespoons of the pecans, the peppers, 3/4 tablespoon of the red onions and another 1 tablespoon of the vinaigrette; toss gently to coat. Refrigerate 1 hour.
2. Place remaining peaches, pecans, peppers and red onion on top of the lentil salad.
3. Arrange arugula around the lentil salad.
4. Drizzle remaining vinaigrette over the salad.