Watermelon and lentil salad

Nothing says summer like watermelon! Turn it into a salad by adding in lentils.

2 cups

watermelon, cubed

1 cup

beluga lentils, cooked

1 head

iceberg lettuce

½ pint

cherry tomatoes

1 bunch

basil

1 bunch

mint

½ cup

roasted peanuts, salted

2 tbsp

dijon mustard

orange, zested & segmented

1 tbsp

honey

2 tbsp

cider vinegar

6 tbsp

EV olive oil

In a bowl whisk together the honey, mustard, salt and pepper and orange zest, add the vinegar and mix. Add the olive oil and emulsify well, add the orange segments, and set aside.
Place the salad leaf on plates and lay the watermelon cubes, the cherry tomatoes, break by hand the basil and the mint and arrange on each plate “free-fall style”
Sprinkle the lentils and dress with the vinaigrette.
Lastly, sprinkle the crushed peanuts.