with Roasted Mustard Potatoes & Cherry Tomato Vinaigrette
- ¾ cup French green lentils
- 8 oz fingerling potatoes
- 1 clove garlic
- 1 cucumber
- 1 tbsp French mustard and herb blend
- 6 oz green beans
- 4 oz cherry tomatoes
- 1 tbsp Dijon mustard
- ½ oz fresh parsley
- 4 oz baby spinach
- ½ cup walnuts
- ¼ cup kalamata olives
- 3 tbsp + 1 tsp olive oil*
- Salt and pepper*
- *Not included
- For full ingredient list, see Nutrition
- Small saucepan
- Large skillet
- Baking sheet
Preheat the oven to 425°F. Add the lentils, 1¾ cups water, and a pinch of salt to a small saucepan and bring to a boil. Reduce heat to low and simmer until tender, about 18 to 20 minutes. Drain any remaining water and season with salt and pepper.
Halve the potatoes. Transfer the potatoes to a baking sheet and toss with the French mustard and herb blend, 2 tsp olive oil, and a good pinch of salt and pepper. Roast until potatoes are browned and tender, about 18 to 22 minutes.
Bring 1 inch of salted water to a boil in a large skillet. Peel and thinly slice the garlic. Thinly slice the cucumber into rounds. When the water is boiling, add the green beans and cook until bright green and just tender, about 1 minute. Drain the green beans and rinse with cold water to stop the cooking process.
Dry the skillet, and place it on medium heat with 1 tbsp olive oil. Add the sliced garlic and cherry tomatoes, sprinkle with salt, and cook until they soften and begin to blister, about 4 to 6 minutes.
Transfer cooked tomatoes and garlic to a cutting board and roughly chop. Add the chopped tomatoes and garlic, Dijon mustard, 1 tbsp olive oil, ¼ tsp salt, and a pinch of pepper to a medium bowl. Pick the parsley leaves from the stems, add to the bowl, and toss to combine. Taste vinaigrette and adjust seasoning with salt if necessary.
Divide the spinach between plates or large bowls. Add the lentils, roasted mustard potatoes, green beans, and sliced cucumber. Top Nicoise salads with cherry tomato vinaigrette and sprinkle with walnuts and Kalamata olives.