Beluga Lentil Salad Recipe | California Dairy Foodservice

Ingredients

• 3/4 cup freshly squeezed grapefruit juice (from segmented grapefruits, see below)
• 1/4 cup plus 2 tablespoons freshly squeezed lime juice
• 1/4 cup plus 2 tablespoons champagne vinegar
• 2 1/2 tablespoons Dijon mustard
• 2 cups extra virgin olive oil
• Kosher salt
• 1 cup minced shallots
• 16 cups cooked black lentils, preferably beluga, at room temperature
• 4 cups Real California queso fresco
• 5 cara cara oranges, peel and pith removed, cut across into rounds
• 5 blood oranges, peel and pith removed, cut across into rounds
• 4 medium grapefruit, peel and pith removed, segmented, and juice reserved
• 12 cups cleaned leaves of frisee
• 6 cups thinly sliced fennel
• About 1/4 cup freshly squeezed lime juice
• About 1/2 cup extra virgin olive oil
• freshly ground black pepper