LENTIL & ZUCCHINI SALAD WITH BUFFALO CHEESE
Cook ½ cup lentils (I used beluga, but Puy are also good) until just tender. While still warm, toss with a dressing of 2 teaspoons Dijon or other mild mustard, 1 tablespoon red wine vinegar and 3 tablespoons extra virgin olive oil (or use oil from the marinated cheese jar). Cut 4 zucchini into rounds and fry in olive oil until just tender. Toss with the lentils and add plenty of fresh herbs such as parsley, mint and basil. Dollop on some of the cheese and serve.