This triad of earthy lentils, smoky-sweet nectarines, and creamy burrata is more than the sum of its parts. Quick to make but ever so delicious and versatile, make this soon for a fancy-easy brunch, lunch, or dinner. Make it vegan by omitting the burrata, and it's still delicious.
In a small jar with a tight-fitting lid, place the minced shallot and Dijon mustard. Stir gently. Add about half of the thyme leaves stripped from the stems, salt and pepper. Cover the shallot mixture with the vinegar of your choice. Eyeballing it, add enough olive oil to double the volume in the jar, or about the same in height to the shallots and vinegar. Shake until the salt is mostly dissolved and the mustard is thoroughly incorporated. Set aside.
Now Make the Beluga Lentil, Grilled Nectarines + Burrata
Light or preheat your grill for a hot, direct fire/heat.
In a medium saucepan, place the lentils, bay leaf, a pinch of salt, and 3 1/2 cups water. Bring lentils to a boil, then reduce heat to a low simmer. Cook uncovered, stirring every 5 minutes or so, for about 20 minutes or until the lentils are al dente, but not mushy and broken. Begin chcking their doneness at the 15 minute mark.
While the lentils are cooking, place the halved nectarines on a preheated grill over direct heat. Oil the grates first, and place the nectarine halves cut side down. Do not move them until the 3 minute mark, and check for rich grill marks. They may need another minute or so to become deeply marked. Flip them and grill another 3 minutes until the skins have grill marks, for a total of 6-7 minutes. Don't let the nectarines overcook-- you just want them warmed through and kissed with flavor from the grill.
When the lentils are done, drain off any remaining liquid. Sitr in the diced celery and leaves, reserving some of the leaves for garnish. Mound this onto plates or a serving platter.
Arrange the nectarines on to mounded lentils. You may chose to halve some of them.
Place the burrata on top of the lentils. Sprinkle the remaining thyme and celery leaves over the top and serve.
This recipe serves three people as a main course, or six people as a side dish.This salad is especially luxurious served warm, but equally delightful served chilled, especially if you need to make the components ahead of time.Peaches would be just as lovely in this dish as the nectarines. Use what you have or prefer.Recipe star ratings are very welcome and appreciated. Thank you for taking the time to provide your feedback this way.