Arugula salad with roasted parsnips, lentils and walnuts
- Cook 1 cup of Puy lentils with water and lots of balsamic vinegar.
- Roast 2 lbs of parsnips with a bit of olive oil, salt and pepper at 200C (30 minutes).
- Toast walnuts and chop.
- Make a dressing with Dijon mustard, red wine vinegar, almond or walnut oil, and the juice of one orange.
- Combine arugula, tomatoes, cucumber with cooled lentils, parsnips, walnuts and add dressing.