Black lentil, leek and tarragon salad

Directions

1. Bring a large saucepan full of water to a boil. Add lentils and cook for 20-22 minutes on medium-high heat.
2. While the lentils are cooking, thinly slice both leeks and chop the tarragon.
3. Heat 2 tablespoons of olive oil in a frying pan, and saute leeks over medium-high heat.
4. Add the zest and juice of both lemons to a large bowl.
5. Stir the cooked lentils and leeks into the bowl.
6. Stir in chopped tarragon.
7. Add salt and pepper to taste and stir.
8. Make a vinaigrette by combining and whisking 1/4 cup of olive oil and 1/4 cup of balsamic vinegar.
9. Make a bed of salad in each individual bowl.
10. Spoon 1/3 to 1/2 cups of lentil mixture over the salad.
11. Drizzle the olive oil/balsamic vinegar vinaigrette over the lentils.
12. May be served warm or cold.
13. Serve with fresh bread, cheese and pate.