Recipe: Baby Kale Salad with Black Lentils, Apricots, & Feta
A single 9 oz. container of baby kale or 2 bunches of regular sized kale
3 apricots, cut into 8 pieces each, 24 slices in total
1/2 cup of cooked Rancho Gordo black lentils dressed and seasoned (follow instruction on the packaging)
4-6 ounce of feta cheese, crumbled
1 small spring onion, finely diced or thinly sliced, salted then, macerated in vinegar or lemon juice
Quality olive oil to taste
Quality vinegar or Meyer lemon juice to taste
Kosher salt and freshly ground black pepper
Place ingredients in a large mixing bowl, Season and dress to taste.
Place dressed ingredients on a large serving platter and serve at once.