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| Photo by S. Newton |
Ingredients
- 4 thick slices pancetta, diced (recommend pre-diced package)
- 1 carrot, chopped
- 1 small onion, chopped
- 1 rib celery, chopped
- 1 cup uncooked lentils, preferably French green lentils
- 1 head radicchio
- 1 teaspoon Dijon mustard
- 1 tablespoon balsamic vinegar
- 1/3 cup olive oil
- salt and freshly ground black pepper to taste
- 4 to 6 ounces aged goat cheese, cut into 6 small rounds
- fresh thyme leaves for garnish
Method
- Sauté the pancetta in a heavy saucepan until brown. Remove with a slotted spoon and drain on paper towels.
- Add the carrot, onion and celery to the drippings in the saucepan. Saute for 2 to 3 minutes stirring occasionally. Add the lentils and water to cover. Simmer for 20 to 25 minutes or until the lentils are tender; drain.
- Remove 6 outer leaves of the radicchio carefully to form serving cups for the salad. Shred the remaining radicchio.
- Whisk the Dijon mustard, vinegar and olive oil together in a bowl. Add the lentils and shredded radicchio and toss to coat well. Season with salt and pepper.
- Place the radicchio-leaf cups on the serving plates. Spoon the lentil mixture into the cups. Top with the goat cheese and sprinkle with the pancetta. Finish with a final grind of pepper and garnish with thyme leaves.
Recommended: Using a torch, char the outer edges of the radicchio cup and melt the goat cheese a little.
Pair with a Cabernet or Meritage
Serves six
