1 shallot, thinly sliced
3 tbsp extra-virgin olive oil
1/2 tsp. lemon zest
3 tbsp lemon juice
3/4 tsp. salt
pinch pepper
2 cups cooked green or brown lentils, cooled
1 head Boston lettuce, thinly sliced
1/2 head radicchio, quartered, cored and thinly sliced
1 Granny Smith apple, julienned
1 rib celery, thinly sliced
1/2 cup chopped dried cranberries
1/2 cup chopped toasted unsalted walnuts
1/3 cup crumbled goat cheese
In large bowl, whisk together shallot, oil, lemon zest, lemon juice, salt and pepper. Add lentils, lettuce, radicchio, apple, celery, dried cranberries and walnuts; toss to combine. Sprinkle with crumbled goat cheese.