Name: French Lentil, Prosciutto, and Pepper Salad
Yield: Serves 6 to 8
Ingredients: 1/3 cup/75 ml extra-virgin olive oil, plus 1 tbsp; 6 paper-thin slices prosciutto di Parma, finely chopped; 2 shallots, finely chopped; 1/2 cup/140 g finely diced carrots; 1/2 cup/140 g finely diced red bell pepper/capsicum; 2 cups/400 g green French lentils, rinsed and drained; 1/4 cup/10 g finely chopped fresh flat-leaf parsley; 2 tsp finely chopped fresh thyme; 2 tbsp red wine vinegar; 1 tbsp Dijon mustard; 1/2 tsp salt; 1/4 tsp freshly ground pepper

I adore lentils, particularly the green French variety, as well as the little black ones, sometimes known as beluga lentils because of their resemblance to caviar. Both of these types hold their shape better than the typical brown lentil, and their nutty texture and flavor are divine. This is my favorite fall salad, made a bit indulgent with the addition of prosciutto. I first made this for an autumnal baby shower, and it was a major hit. The earthiness of the lentils and prosciutto plays wonderfully off the color and sweetness of autumn's bounty of peppers. This salad works equally well with meat, chicken, or fish. Best of all, it can be served at room temperature, and tastes even better the next day. So, make the salad the day before, heat up the grill, pop a few corks, and enjoy the sunshine!

Serve this earthy salad alongside the duck breasts with a glass of Russian River Pinot Noir.

Recipe notes

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