A neutral base of lentil salad lets the pleasant sharpness of the Bleu d'Auvergne cheese, which is aged in sweet wine at La Fromagerie du Comtat, take center stage in this salad from Sue Conley and Peggy Smith of Cowgirl Creamery in Point Reyes Station, California. Any creamy cow's milk blue will work well in its place.
- 2 cups Puy lentils, rinsed
- 1 carrot, peeled and chopped
- 1 small yellow onion, chopped
- 10 tbsp. olive oil
- 5 tbsp. red wine vinegar
- Kosher salt and freshly ground black pepper, to taste
- 6 oz. arugula
- 8 oz. Bleu d'Auvergne, sliced 1/4-inch thick
- 2 tbsp. minced parsley
- 1 tsp. minced thyme
- Lemon wedges, for serving
Combine lentils, carrot, and onion in a 4-qt. saucepan; cover with water and boil. Simmer until lentils are tender, 30 minutes; drain. Whisk 7 tbsp. oil, the vinegar, salt, and pepper together in a bowl. Toss with lentils and set aside. Toss arugula with remaining oil, salt, and pepper; divide between plates and top with lentils, cheese, and herbs. Serve with lemon wedges.