50 g walnut halves or pieces
250 g cooked French-style lentils
1 large fennel bulb, finely sliced, fronds reserved
140 g cherries, halved and pitted (or small figs, halved)
1 tbsp red wine vinegar
2 tbsp extra virgin olive oil
1 tsp Dijon mustard
½ tsp clear honey
½ small pack tarragon, roughly chopped
100 g pack soft goat's cheese, thickly sliced and halved
- Heat a dry frying pan over a low-medium heat. Add the walnuts and cook for 3 mins, stirring frequently, until they smell toasty and the skins are a deep golden brown. Set aside to cool.
- Prepare the lentils following pack instructions, then tip into a large bowl and loosen with a fork. Tip the fennel and cherries on top.
- Whisk together the vinegar, oil, mustard, honey and tarragon, then season. Fold the dressing through the lentils, fennel and cherries, then scoop the salad onto a platter. Scatter with the cheese, walnuts and the reserved fennel fronds.