French Warm Lentil and Walnut Salad

• 92
  2 cups raw heirloom walnuts, coarsely chopped

  Walnuts - Raw - Heirloom - Organic92$28.59Buy from Z Natural Foods
• 84
  1 tsp dried whole thyme

  Organic Thyme Whole84$28.47Buy from Spicely Organics
• 87
  2 tbsp red wine vinegar

  Napa Valley Naturals, Organic Red Wine Vinegar, 12.7 oz (375 ml)87$5.95Buy from Vitacost
• 89
  1 tbsp dijon mustard

  GLOBAL ORGANICS Organic Dijon Mustard Strong 200g89$6.00Buy from Australian Organic Products
• 90
  1 tsp minced garlic

  Garlic, Minced, Organic90$1.18Buy from South Coast Organics and Bulk Foods
• 95
  3 tbsp extra-virgin olive oil

  Organic Extra Virgin Olive Oil95$132.00Buy from Oliva Dorado
• 2 tbsp water
• 1/2 tsp salt
• 1/4 tsp black pepper, freshly ground

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1. 1

   Place the raw heirloom walnuts in a dry skillet over medium heat and toast for 5 to 6 minutes, stirring frequently, until golden brown and fragrant. Transfer immediately to a heatproof serving bowl to stop the cooking.

2. 2

   In a small saucepan set over medium-low heat, warm the extra-virgin olive oil, minced garlic, and dried whole thyme for 2 minutes until gently sizzling and aromatic.

3. 3

   Remove the saucepan from heat and whisk in the red wine vinegar, dijon mustard, water, salt, and black pepper until smooth and emulsified.

4. 4

   Return the saucepan to low heat and warm the vinaigrette gently for 2 minutes while whisking, taking care not to boil.

5. 5

   Pour the warm vinaigrette directly over the toasted raw heirloom walnuts and toss thoroughly to coat. Let the walnuts rest in the warm dressing for 3 minutes to absorb the flavors, then serve warm.