Ingredients:  
1/3 cup finely chopped shallot 
3 Tablespoons white wine vinegar
1/2 cup Shiloh Farms Green lentils
1-1/2 cups water
1 cup  Shiloh Farms Bulgur wheat
1 teaspoon salt 
1/2 teaspoon pepper
1/2 cup finely chopped celery
1/2 cup finely chopped carrot
3 Tablespoons finely chopped fresh tarragon leaves
3 Tablespoons extra virgin olive oil
1/2 cup blanched toasted almonds, chopped fine
2 ounces Shiloh Farms Cheddar Goat Cheese

Directions: 
In a small bowl combine the chopped shallot and 1 tablespoon of the vinegar.   In a small saucepan simmer lentils in enough water to cover by 2 inches until just tender but not falling apart, 15 to 20 minutes. Drain well. Add hot lentils to shallot mixture and season with salt and pepper to taste. Cool mixture, stirring occasionally.

In a small heavy saucepan combine 1- 1/2 cups water, bulgur, and salt and simmer, covered, until water is absorbed, 12 to 15 minutes. Transfer bulgur to a large bowl and cool completely, stirring occasionally.

Add lentil mixture to bulgur with celery, carrot, tarragon, remaining 2 tablespoons vinegar, oil, and almonds. Season with salt and pepper to taste and toss well. Crumble the goat cheese into the mixture and stir carefully to keep the cheese pieces intact.

Serves 8-10

 Recipe Compliments of:

Jennifer Thompson

ForknSpoon, LLC