Kale and Lentil Salad with Pecans and Goat Cheese
½ cup French green (Le Puy) lentils
¾ teaspoon fine sea salt, divided
½ cup olive oil
3 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1 garlic clove, minced or pressed
¼ teaspoon black pepper
1 small bunch lacinato kale, ribs removed, shredded
½ head radicchio, shredded
1 large honeycrisp apple, cored and cut into ½” chunks
¾ cup cinnamon pecans, roughly chopped
½ cup crumbled chèvre
In a medium saucepan combine lentils, ¼ teaspoon salt, and 1 cup water. Bring to a boil, then cover, reduce heat, and simmer gently until lentils are tender, about 20 minutes. Drain off any excess water and set aside.
In a jar with a tight-fitting lid combine remaining ½ teaspoon salt, oil, vinegar, mustard, garlic, and pepper. Secure lid on jar and shake well to combine.
In a large salad bowl combine lentils, kale, radicchio, and dressing and toss to coat. Add apple chunks and toss again. Top with pecans and chèvre.