Warm Lentil Salad w/ Heirloom Carrots and Fennel
1 Cup red or green lentils
1 Cup Water
1/2 Cup dry white wine
1 Cup chicken stock
1 Bay leaf
Salt and pepper to taste
4-5 Small carrots, mixed colors
1/2 Fennel bulb, sliced, about 1/4 cup
1/2 Onion, diced
1/4 Cup raisins
1 Tbsp Dijon mustart
1 Tsp Mayonnaise
1 Tsp Honey
2 Tbsps Red wine vinegar
3 Tbsps Olive Oil
Salt and pepper
Step 1: Add water, lentils, chicken stock, wine and bay leaf to a pot over medium heat. Salt the water until it tastes like sea water, bring to a simmer and cover. Cook the lentils until the liquid is absorbed and they are tender, but not mushy.
Step 2: Preheat the oven to 350. Toss together carrots, onion and fennel with a bit of oil and season with salt and pepper. Lay the veggies flat on a sheet tray and roast for about 10-15 minutes, until crisped but not completely cooked through.
Step 3: Whisk together dressing ingredients (saving the oil for last), and (while whisking) add the oil in a slow, steady stream until the mixture is perfectly emulsified.
Step 4: Toss together warm lentils, veggies, raisins and season to taste. Lightly dress the salad and serve warm or at room temperature.