Bellwether Farms

• 6 tablespoons extra-virgin olive oil, divided
• 1/2 onion
• 1 small carrot peeled and halved
• 1 rib celery plus 3 tablespoons fine diced celery
• 8 ounces Italian, Beluga or French lentils, rinsed under cold water and picked over
• 1 quart chicken stock
• 2 bay leaves
• 1 sprig fresh thyme
• 2 tablespoons minced shallots
• 2 plum tomatoes, seeded and diced fine
• ¼ cup sherry vinegar
• 2 tablespoons chopped parsley
• 1 tablespoon chopped basil
• 1 tablespoon Dijon mustard
• Salt and freshly ground black pepper
• 1 head frisee lettuce, washed and separated
• 2 heads Belgian endive, julienned
• Bellwether Farms Carmody Cheese
• Hearty whole grain bread for serving

In a medium saucepan, heat 1 tablespoon of the olive oil; add the onion half, carrot, and celery rib, and cook, stirring, until golden brown. Add the lentils, chicken stock, bay leaves and thyme and bring to a boil. Reduce the heat to medium-low and simmer until lentils are just tender yet still firm, 30 minutes. Drain and discard the cooking liquid, bay leaves, thyme stems and vegetables. Place the lentils in a large heatproof mixing bowl and set aside to cool slightly. Add the shallots, diced celery, and tomatoes. In a small bowl, combine the sherry vinegar, parsley, basil, Dijon mustard and remaining ¼ cup olive oil and whisk to combine. Toss the half of the vinaigrette with the lentils. Season with salt and pepper, to taste.
In a small bowl toss the frissee and the endive with the remaining vinaigrette. Divide the lettuce evenly between 4 bowls. Spoon 1 cup of warm lentils on top of the frissee. Shave or slice the cheese onto the top of the lentils. Serve with slices of warm bread.

Yield: 4 servings