Lentil, Pancetta, Arugula & Feta Salad

Step 1: Walnuts ... I like to toast them for this dish, but it isn't necessary. Simply add them to a dry saute pan on medium heat for 2-3 minutes. You just want to lightly toast them. Set to the side once they are done and chop.

Step 2: Lentils ... Cook the lentils according to package directions. Set to the side to cool. You will warm them back up in the pan with the pancetta and vegetables. As mentioned in the into; I use dry lentils, and cook them myself; but, you can also used canned lentils too. Just make sure you drain, and rinse them well.

Step 3: Salad ... Add the arugula, parsley, and cooled chopped walnuts to a salad bowl. Again, set to the side.

Step 4: Pancetta ... In the same pan you cooked the walnuts in; add, the olive oil and bring to medium heat. Then, add the pancetta and shallots, and cook 2-3 minutes, stirring often. Add in the garlic and cranberries; and, cook another minute; Just until the pancetta is slightly crisp. Then, finish by adding the cooked lentils and balsamic vinegar. Cover, reduce the heat to low; and, cook another minute or two, just until they are heated through. You don't need the lentils steaming HOT; just warmed through.

Step 5: Finish ... Add the warm lentil mix to the salad along with the Goat cheese or Feta; and lightly toss to combine. Plate; and garnish with the remaining walnuts and a drizzle of olive oil.

Step 6: Serve and ENJOY! ... A nice warm salad. Serve with crusty bread or fruit. It is simple, but delicious. A fruit salad is a perfect side for me. There is a protein; but, it still makes a great lighter meal.