Lentil, Orange and Goat Cheese Salad with Warm Balsamic Dressing

By: Marge Perry & David Bonom

  • Yield: 4 Servings
  • Cuisine: American
  • Course: Salad


  • 1 cup Lentils
  • 3 cups Water
  • 1 bulb Fennel, chopped
  • 3/4 cup Balsamic vinegar
  • 1/2 cup Orange juice
  • 1/2 tsp Fennel seeds
  • 1/4 tsp Salt
  • 1/8 tsp Black pepper
  • 8 cups Mixed field greens (or other lettuces)
  • 3 Oranges, peeled and cut into 1-inch segments
  • 4 oz Goat cheese, crumbled


  1. Combine lentils, water and fennel in a saucepan; bring to a boil and reduce heat. Partially cover and simmer for 20-22 minutes or until lentils are tender but still hold their shape. Drain.
  2. Meanwhile, combine balsamic vinegar, orange juice, fennel seed, salt and pepper in a small saucepan. Bring to a boil and cook 16-17 minutes until syrupy or reduced to about 1/4 cup. Season to taste with additional salt and pepper as needed. Toss lentils mixture with 2 tablespoons of the balsamic dressing.
  3. Toss the greens, orange segments and half the goat cheese together. Dress with the remaining balsamic reduction. Divide among four plates. Top each plate with the one-fourth of the lentil mixture. Sprinkle each plate with the remaining goat cheese.