Lentil Salad with Gorgonzola

Green lentils du Puy, also known as French lentils, cook quickly, hold their shape well and do a great job at soaking up flavors in a rich broth or stew. But it can be a bit of a race to develop that flavor before the lentils overcook and become mushy. Our solution: Simmer vegetables and aromatics in advance, then add lentils. To really punch up the flavor we turned to one of our favorite seasoning shortcuts and simmered a whole head of garlic with the herbs until it was mellow and tender; the cloves became soft enough to be mashed and formed the basis of a richly savory dressing. Pungent Gorgonzola cheese gave the salad sharp contrast, while toasted walnuts added crunch.