AMMO-style Lentil Salad -- simple!
This version serves 2 persons
Spring greens, washed -- about 1/3 to half a bag
Crumbled fresh chevre (goats cheese)
red or yellow beets - about 3 or 4
1/4 cup of tiny French green, puy or beluga lentils
Toasted pepitas (pumpkin seeds) or pine nuts - handful
Your best extra virgin olive oil
Aged balsamic vinegar
lemon juice - about 1/4 of a lemon
dijon mustard - about 1 teaspoon
Slice your beets into eighths and steam until medium-soft, about 15 mins.
Bring your lentils to a boil in 3/4 cup water (or three times the quantity you use) then simmer, uncovered, on a medium heat until cooked but still a little firm to taste, approx 12 minutes.
Toast your pine nuts under a hot broiler for about 3 mins until light golden brown -- **watch them** as they burn very quickly. OR -- toast some pepitas for about 5 mins until they start to jump and turn light brown.
Combine all ingredients in your salad bowl.
At Ammo they use a "lemon vinaigrette"
I made one with olive oil, balsamic vinegar, a squeeze of lemon and a dash of Dijon mustard - shaken in a jar then poured liberally over.
Toss salad well. Seasoning optional.
Serve to rapturous applause!