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Beluga Linsen Salat mit Birne und Käse

Beluga Lentil Salad with Pear and Blue Cheese

This Beluga Lentil Salad with pear, Roquefort, and crispy bacon is a perfect balance of savory, sweet, and crunchy! Ready in 30 minutes, it's an elegant, easy-to-make dish ideal for lunch or as a side.
Course Salad
Category Mediterranean
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 as side
Calories 465 kcal
Autor Elle

Ingredients

For the salad:

  • 150 g dry beluga lentils
  • 2 large firm but ripe pears, peeled, cored, and thinly sliced
  • 100 g diced smoked bacon (or 4 strips, chopped)
  • 75-100 g Roquefort (or Gorgonzola,Stilton, or any good blue cheese), crumbled
  • 3 handfuls baby spinach
  • 2 handfuls radicchio leaves, chopped (about 1/2 small head)
  • 1 handful walnuts, toasted and roughly chopped

For the dressing:

  • 2 tablespoons Dijon mustard
  • 2 tablespoons honey
  • 2 tablespoons cider vinegar (unfiltered)
  • 2.5 tablespoons extra-virgin olive oil
  • Sea salt and freshly ground black pepper, to taste

Method

  1. Cook the Lentils: Place the lentils in a pot with 3 times the amount of water. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until tender but still firm. Drain well and transfer to a large bowl to cool completely.

  2. Cook the Bacon: In a skillet over medium heat, cook the diced bacon until crispy.

  3. Assemble the Salad: In the large bowl with the cooled lentils, add the bacon, sliced pears, crumbled blue cheese, spinach, and chopped radicchio.

  4. Prepare the Dressing: In a small bowl, whisk together the Dijon mustard, honey, cider vinegar, olive oil, salt, and pepper until emulsified.

  5. Combine and Serve: Pour the dressing over the salad and gently toss. Top with toasted walnuts. Adjust seasoning if needed. Serve and enjoy!

Notes

For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.