Happy Monday!!  Yayayaya… right??

Well, I’m happy it’s Monday May 16, 2011 because today starts the US Dry Pea and Lentil council contest!  This is my second year participating and I’m honored they asked me to be a part of the event again.  Who doesn’t love a good lentil recipe?

No, I don’t mean ANOTHER lentil soup recipe either! 

Over the next two weeks I’ll be posting several gluten-free recipes involving lentils and peas.  Then at the end of the two weeks I’ll choose one of the recipes and you can comment to vote for me a stellar (who uses that word in this day and age??) prize.  What does this mean for you?  You get some really awesome, versatile lentil recipes and there will be a few sweet give-aways.  So stayed tuned. 

So let’s get started with a festive spring salad.  Perfect for any lunch, brunch, picnic or fast dinner.  This salad is much like a good woman, it gets better and better with age.

Spring Lentil Salad with Gluten-free baked Goat Cheese Medallions

{ingredients}

1 C lentils, cooked

4-5 radishes, thinly sliced

½ C spring peas, I used frozen and thawed

1/2 C grape tomatoes, chopped in half

Your choice of greens, I used romaine hearts {spinach would be great as well}

Vinaigrette:

1 T lemon juice

2 T vinegar

¼ C EVOO

1 T spicy mustard

2 t honey

Salt and pepper

Goat Cheese Medallions :

4-5 Slices chevre (goat cheese rounds)

2 slices gluten free bread (I used Udi’s)

½ t basil, dried

{directions}

Combine lentils, peas and radishes. 

In a small bowl whisk vinaigrette ingredients until emulsified.  Season liberally with salt and pepper, to taste

Add vinaigrette to lentil mixture and set aside.

Preheat oven to 350*

Toast gluten free bread and place in food processor.

Pulse until you have fine bread crumbs.

Add dried basil. Place crumbs on a small plate.

Take each goat cheese medallion and place on the plate pressing gently until all sides are completely covered with the crumbs. 

Place on baking sheet and bake until goat cheese is just soft, about 8-10 min. 

Remove from oven and let cool, slightly.

Add lentil mixture to your choice of greens and top with goat cheese rounds.

*You can adjust this recipe to suite your needs by using regular bread crumbs or panko.  You can use any green leaf lettuce you like (or none at all).  Feel free to get creative with the veggies as well.  The possibilities are endless. 

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