Recipe Servings: 4 portionsRecipe Preparation Time: 5 minutesRecipe Cook Time: 1 minutes
1 tablespoon Dijon mustard2 small garlic cloves/shallots, roughly chopped½ teaspoon sea salt5 tablespoons lemon juice (about 1 ½ large lemons)1 ½ tablespoons Lucini Pinot Grigio Italian Wine Vinegar1 ½ - 2 tablespoons Lucini Gran Riserva 10-Yr Balsamico½ cup Premium Select Extra Virgin Olive Oil®
Add all ingredients except olive oil into a blender. Blend on high for 10 seconds. Gradually add oil and blend again until dressing is fully emulsified and smooth. Pour ½ cup to ¾ dressing over lentils and stir gently with a wooden spoon to incorporate.- Courtesy of Chef Pooja MottlUse this dressing to dress an array of salads, greens or grains.