INGREDIENTS
- 2 cups watermelon cubed
- 1 cup beluga lentils cooked
- 1 head iceberg lettuce
- ½ pint cherry tomatoes
- 1 bunch basil
- 1 bunch mint
- ½ cup roasted peanuts salted
Dressing
- 2 tbsp dijon mustard
- 1 orange zested & segmented
- 1 tbsp honey
- 2 tbsp cider vinegar
- 6 tbsp EV olive oil
METHOD
- In a bowl whisk together the honey, mustard, salt and pepper and orange zest, add the vinegar and mix. Add the olive oil and emulsify well, add the orange segments, and set aside.
- Place the salad leaf on plates and lay the watermelon cubes, the cherry tomatoes, break by hand the basil and the mint and arrange on each plate “free-fall style”
- Sprinkle the lentils and dress with the vinaigrette.
- Lastly, sprinkle the crushed peanuts.
