Leek–lentil salad with goat cheese
2 cups leeks
1 can lentils (14 fl oz.)
1 tbsp. oil
2 tbsp. red wine vinegar
1 cup cherry tomatoes
2/3 cup Landana goat cheese MILD
ground black pepper
4 tbsp. lemon juice
5 tbsp. cold-pressed olive oil
1–2 cloves of garlic
1 small package water cress
Clean leaks, half then lengthwise and rinse under cold water. Diagonally cut into about 2-cm long pieces and blanch in well-salted water under heavy boil for 2 minutes. Pour off boiling water, quench and pad dry on a layer of kitchen towels. Wash and dry tomatoes, and cut them into halves. Cut Landana into small cubes.
Arrange tomatoes and leeks on four plates and season abundantly with pepper. Heat lentils in oil while stirring steadily 2-3 min. Season to taste with vinegar, salt and pepper, and spread them on the plates.
For the salad sauce, mix lemons juice with 3 tbsps water, season to taste with salt, beat in olive oil. Crush peeled garlic over mixture and stir. Dribble sauce over the salad. Rinse cress, shake dry and use to garnish the salad.