An easy peasy comforting lentil salad tossed with a simple white balsamic vinaigrette served on the thinly sliced Mozzarella. The salad can be served as a side dish or as the main course with some crunchy toasted bread.
- Combine lentils with 3-4 cups water. Bring to a boil. Simmer 25-30 minutes, until lentils are tender. When lentils are done cooking, drain then place them in a large mixing bowl.
- Peel and dice the shallot. Finely dice the cherry radishes.Drain and cut the Mozzarella into thin slices. Arrange them in two serving plates.
- Mix together the vegetable stock,Balsamic bianco, mustard, salt and pepper in a bowl. Beat in walnut oil.
- Add diced shallot, cherry radishes, and chopped chives to the lentil together with dressing. Season with salt and pepper. Divide the lentils and mound onto the Mozzarella. Garnish with chives.