French Lentil Salad

This is a lovely main dish salad. The original recipe came from a Natures newsletter many years ago. Lentils du pays, often called “poor man’s caviar,” are small, dark green (almost black) lentils that hold their shape if not overcooked. They cook quickly and absorb the nutmeg-tarragon-rosemary scented vinaigrette. Sundried tomatoes, artichoke hearts, toasted walnuts and gorgonzola cheese add texture and depth. We often serve this salad along with one or two other salads for an afternoon luncheon.