Chopped Kale and Lentil Winter Salad | Oregonian Recipes

Ingredients

• 1 large bunch of kale, washed, dried, de-stemmed and chopped (about 4 cups)
• 2 cups cooked green lentils
• 3/4 cups walnuts, toasted and roughly chopped
• 2 small shallots, thinly sliced
• 2 tablespoons white or apple cider vinegar
• 1/2 cup boiling water
• Kosher salt
• 1 pear, cored and diced
• 1 tablespoon Dijon mustard
• 3 tablespoons lemon juice
• 2 tablespoons red wine vinegar
• 2 tablespoons water
• 2 tablespoons olive oil
• Freshly ground black pepper
• 1/4 teaspoon black truffle salt (optional)