![Filo pastry triangles with Bleu d’Auvergne, pears and honey](https://www.fromage-aop-bleu-auvergne.com/wp-content/uploads/2018/11/pastilla-bleu-auvergne-poires-et-miel-600x600-1543503114.jpg)
Lentils and Bleu d’Auvergne salad
Type
Starter
For
6
serves
Difficulty
Time
40
minutes
![Lentils and Bleu d’Auvergne salad](https://www.fromage-aop-bleu-auvergne.com/wp-content/uploads/2018/11/salade-lentilles-bleu-auvergne-1080x400-1543502323.jpg)
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
- Put the lentils into cold water and simmer for 30 mins.
- Add salt half way through cooking.
- Drain and leave to cool.
- Make the raspberry vinegar vinaigrette.
- Chop the sprig of tarragon.
- Finely chop the shallot.
- Cut the Bleu d’Auvergne into cubes.
- Mix all of the ingredients and add freshly milled black pepper.
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