250g Puy lentils
1 ltr chicken or veg stock
1 celery heart, finely chopped
1 Granny Smith, peeled, cored and finely sliced
2 shallots, finely sliced
25g walnuts, toasted and chopped
2 tbsp flat-leaf parsley, finely chopped
a few handfuls mixed leaf salad
1 tbsp strong blue cheese – Roquefort, crumbled
FOR THE VINAIGRETTE
2 tbsp extra-virgin olive oil
2 tbsp red wine vinegar
1 tsp Dijon mustard
1 garlic clove, crushed
Put the lentils and stock or water in a large saucepan and bring to the boil. Reduce the heat and simmer for 20-25 mins, or until al dente. Drain and pour into a bowl. Add the celery, apple, shallots, walnuts, parsley and salad leaves, then mix together well.
To make the vinaigrette, put all the ingredients in a small glass jar with a lid. Season and shake well. Keep the lid on until ready to serve. Pour the dressing over the salad, toss well, then scatter over the blue cheese.