Lentil Salad with Goat Cheese, Pecans, and Lemon Vinaigrette

Directions

1. 1
   Combine lemon juice, olive oil, honey, and salt in a jar and shake-shake-shake until well combined.For the Salad: Cook lentils by bringing 1 cup dry lentils and 3 cups water to a boil. Reduce to a simmer, cover and cook until water is absorbed and lentils are soft but slightly al dente - about 15 minutes.To toast nuts, add them to a dry skillet and toast over low heat for 2-5 minutes, until fragrant and warm.
2. 2
   Combine the lentils, red onion, cherries, and about rds of the dressing and stir well. You can choose to stir in some of the goat cheese to coat the lentils, or you can crumble it all on top. Top with the pecans or walnuts and any remaining goat cheese.
3. 3
   Serve over salad greens - mesclun or spinach - and enjoy!