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Honey Goat Cheese and Lentil Salad

This salad is perfect to make for your lunches all week. Hearty lentils and a tangy dressing provide a delicious backdrop for fresh herbs, nuts, and the star of the show — creamy, sweet Honey Goat Cheese.

Honey Goat Cheese and Lentil Salad
Honey Goat Cheese and Lentil Salad

the details

Prep Time: 10 Minutes
Cook Time: 25 Minutes
Total Time: 35 Minutes
Yield: 6 Servings


For the salad:

  • 2 cups green lentils, rinsed
  • 1 bay leaf
  • Kosher salt
  • Pepper
  • 1 carrot, peeled and finely chopped
  • 2 celery stalks, finely chopped
  • 2 shallots, finely chopped
  • ½ cup flat leaf parsley, finely chopped
  • 4 oz LaClare Honey Goat Cheese (chèvre), crumbled
  • ¼ cup pecans, chopped
  • 3 TB fresh dill, chopped

For the dressing:

  • 1 TB red wine vinegar
  • 1 ¼ TB salt
  • 2 tsp Dijon mustard
  • 1/3 cup extra virgin olive oil
  • 1 clove garlic
  • ½ tsp honey


  1. Add lentils and bay leaf to a pot of salted water. Bring to a boil, reduce heat to simmer and cook for 15 minutes. Add carrot, celery, and shallot to the pot. Cook for 5-10 minutes until lentils are tender but vegetables are still crisp.
  2. Meanwhile, add red wine vinegar, salt, mustard, garlic, and honey to a food processor. Pulse until combined. Slowly drizzle in olive oil until mixture has emulsified. Taste and add more salt, if necessary.
  3. Drain lentils, remove bay leaf, and mix with dressing while still warm. Let cool to room temperature.
  4. Add black pepper to taste. Top with parsley, Honey Goat Cheese crumbles, pecans, and dill.

Lentils can be prepared up to two days in advance. Store in fridge, covered. Dressing can be prepared up to one day in advance. Shake well before topping salad.