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Mindful : February 2014
February 2014 mindful 33 (Serves 4) For the dressing: Sea salt and pepper 1 tsp Dijon mustard 1 tbsp honey 2 tbsp apple cider vinegar 6 tbsp olive oil 1 tbsp parsley, finely chopped In a small bowl, combine sea salt, pepper, and mustard. Stir in the honey, vinegar, and olive oil. Emulsify with a small whisk and add the parsley; set aside. Red Cabbage and Green Lentil Salad with Grapes and Feta Cheese For the salad: 3⁄4 cup green lentils 1 bouquet garni (1 bay leaf, thyme, parsley) Sea salt 14 ounces red cabbage, finely grated with a mandoline 11⁄2 cups grapes, halved 2 ounces feta cheese, crumbled 2 tbsp pine nuts, toasted Add the green lentils to a pot with the bouquet garni, sea salt, and 11⁄2 cups water. Bring to a simmer and cook for 25 to 30 minutes (the lentils should remain firm); strain and let cool. Add the red cabbage to a bowl with the lentils, grapes, feta, and pine nuts. Toss all with the dressing and serve.