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French Lentil and Arugula Salad with Herbed Cashew Cheese

INSPIRALIZED
22Ingredients
30Minutes
┅Calories
Read Directions

Ingredients

US|METRIC
  • 1/3 cup olive oil
  • 1 shallot (small, minced)
  • 1 teaspoon salt
  • 2 tablespoons lemon juice (freshly squeezed)
  • 1 tablespoon champagne vinegar (or apple cider vinegar)
  • 1 teaspoon dijon mustard
  • 2 1/2 cups lentils (cooked, drained well, preferably Le Puy green lentils)
  • 2 cups arugula leaves (firmly packed baby)
  • 1 cup radishes (spiralized, Blade D – or thinly sliced, if you can’t find large enough radishes to spiralize)
  • 1 cup endive (chopped)
  • 1 cup cucumber (spiralized, Blade D)
  • 1/4 cup fresh dill (chopped)
  • 1/3 cup toasted walnuts (chopped)
  • pepper
  • 1 1/2 cups cashew (pieces or a combination of cashews and pine nuts, soaked in water for at least 3 hours and drained)
  • 2 tablespoons nutritional yeast (large-flake)
  • 1 teaspoon salt
  • 2 teaspoons herbes de provence
  • 1/4 teaspoon pepper
  • 3 tablespoons lemon juice (freshly squeezed)
  • 1 clove garlic (minced)
  • 4 tablespoons water

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