Ingredients:
Makes six servings 1 cup cooked red lentils, al dente 1 cup brown lentils, cooked 1 cup green lentils, cooked 5 spears Broccolini, cooked and roughly chopped 1 head endive, sliced 1/8 cup, plus 2 tablespoons extra virgin olive oil 1 tablespoon red wine vinegar Kosher salt, to taste Cracked black pepper, to taste 9 ounces goat cheese, sliced into 6 (2-inch) slices 1/2 ruby red grapefruit, peeled and seeded and remaining juice squeezed into a bowl 1 lime, juiced

Instructions:
Combine the three varieties of lentils in a glass or Pyrex bowl, reserving 1/4 cup of red lentils to crust the goat cheese. Add Broccolini, endive, 2 tablespoons extra virgin olive oil, red wine vinegar, salt and pepper and mix well. Set aside for 30 minutes to 1 hour to allow flavors to meld. Place remaining red lentils on a shallow tray and roll goat cheese slices in lentils until coated. Place lentil slices into a baking pan. For vinaigrette, combine grapefruit juice, lime juice and 1/8 cup extra virgin olive oil and whisk until emulsified. Add grapefruit segments; season with salt to taste. Just before serving, heat goat cheese slices for 3-5 minutes in a 350-degree oven until warm, but not melting apart. Distribute lentils onto six plates, place goat cheese slices on lentils and drizzle with vinaigrette. All materials courtesy of Family Features. For more recipes and information from the USA Dry Pea & Lentil Council, visit www.pea-lentil.com