Warm Lentil and Potato Salad with Fig Balsamic Vinegar
I'm love creating new recipes for my family and friends to enjoy. Fall is a wonderful time to use all of fall's bountiful harvest. I especially like using colorful small potatoes in this recipe as they not only add flavor but extra color to a fall meal.
1/2 cup fried French green lentils
1 (28-oz) package of colorful potatoes, halved
3 tablespoon olive oil
2 large shallots, finely chopped
2 celery ribs, sliced
2 garlic cloves, chopped
3 tablespoons Fig Balsamic vinegar
2 teaspoons whole grain Dijon mustard
1 1/2 cup fresh flat-leaf parsley leaves
Bring lentils and 4 cups salted water to a boil over medium-high heat. Reduce heat to low and simmer 20-25 minutes. Cook potatoes in boiling salted water covered for 15 minutes or just until tender. Drain lentils and potatoes. Place in medium size serving bowl.
Heat olive oil in deep skill over medium heat add shallots, celery and garlic saute for about 3 minutes. Remove from heat and stir in vinegar and mustard. Season with salt and pepper to taste. Gently stir mixture into potato and lentils. Add parsley and toss lightly. Serve warm.