A warm lentil salad made a great addition to a mustard coated rack of lamb the other night. The lamb was salt and peppered, simply coated with Pommerey whole grain mustard, dusted with bread crumbs, and then thrown in a 400 degree oven for about 20 - 25 minutes, depending on the size of the rack and how you like your lamb.

Delicious Summer Goat Cheese

After a quick browse through Alice Waters The Art of Simple Cooking, I cooked a cup of lentils for about 30 minutes until done, drained them, and tossed in some salt and fresh ground pepper, and about 2T of Banyuls red wine vinegar then tossed while still warm. I fine diced about 1/2 cup each of eggplant and onion, quickly sautéed in olive oil, and finished with another 2T of vinegar. Added that to the lentils. Picked about 1/4 cup total of mint, basil and parsley, chopped fine, added to the lentils, with the tips of a bunch of blanched asparagus. Just before serving, I added 1/2 piece of Chévre aux épices, a wonderful French goat cheese we just started carrying. As you can see, it is crusted with fine herbs. It is fresh, soft, mild, and a perfect compliment to the lentils. Added a green salad and bingo - another 30 minute miracle!