Yellow Lentil Salad & Orange Vinaigrette

Lentil Salad with Orange Vinaigrette

Salad:
2 c. soaked yellow lentils
½ c. hazelnuts, toasted and chopped
½ c. feta cheese
1 c. fresh spinach
1 Tbs. diced red onion

Vinaigrette:
zest and juice of one orange
2 Tbs. red wine vinegar
1 Tbs. Dijon mustard
3 cloves garlic, pressed
1 Tbs. raw honey
1/2 c. extra virgin olive oil
sea salt and pepper

After soaking the lentils, drain and transfer to a medium pot.  

Cover with water, bring to a boil, then simmer for 10 minutes.  

Drain and cool.  

Transfer to a large salad bowl, adding the diced onion and spinach.  

Meanwhile, whisk together the vinaigrette ingredients.  

Once thoroughly combined, pour over the lentil salad.  

Gently stir in hazelnuts and feta.  

Enjoy.