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Lentils and Bleu d’Auvergne salad

Lentils and Bleu d’Auvergne salad

Ingredients

  • 100 g Bleu d’Auvergne
  • 150 g Saint-Flour lentils
  • A sprig of tarragon

To make the vinaigrette:

  • Olive oil
  • Raspberry vinegar
  • A shallot

Preparation

  1. Put the lentils into cold water and simmer for 30 mins.
  2. Add salt half way through cooking.
  3. Drain and leave to cool.
  4. Make the raspberry vinegar vinaigrette.
  5. Chop the sprig of tarragon.
  6. Finely chop the shallot.
  7. Cut the Bleu d’Auvergne into cubes.
  8. Mix all of the ingredients and add freshly milled black pepper.

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