Lentil Salad with Mozzarella

An easy peasy comforting lentil salad tossed with a simple white balsamic vinaigrette served on the thinly sliced Mozzarella. The salad can be served as a side dish or as the main course with some crunchy toasted bread.

150 g Brown lentils
1 Shallot, diced
6 Cherry radishes, diced
250 g Mozzarella, regular or low-fat
4-5 tbsp Vegetable stock
3 tbsp Balsamic bianco
2 tsp Mild mustard
Salt and pepper to taste
2 tbsp Walnut oil
2 tbsp Chives,chopped

Combine lentils with 3-4 cups water. Bring to a boil. Simmer 25-30 minutes, until lentils are tender. When lentils are done cooking, drain then place them in a large mixing bowl.
Peel and dice the shallot. Finely dice the cherry radishes.Drain and cut the Mozzarella into thin slices. Arrange them in two serving plates.
Mix together the vegetable stock,Balsamic bianco, mustard, salt and pepper in a bowl. Beat in walnut oil.
Add diced shallot, cherry radishes, and chopped chives to the lentil together with dressing. Season with salt and pepper. Divide the lentils and mound onto the Mozzarella. Garnish with chives.