Warm Lentil Salad with Balsamic Beets and Feta

Ingredients

• 7 tbsp. olive oil
• ¼ cup balsamic vinegar
• 2 tbsp. lemon juice (about ½ of a large lemon)
• 2 tbsp. Dijon mustard
• ¼ tsp. garlic powder
• ½ tsp. salt, or to taste
• ¼ tsp. black pepper
• ¼ - ½ tsp. red pepper flakes, optional
• 1-2 tbsp. olive oil or butter (or other sauté oil)
• 2 small/medium shallots, thinly sliced crosswise
• 1-2 garlic cloves, minced
• 1 cup dry green lentils, rinsed and sorted for debris
• 4 cups water
• ¾ tsp. salt, or to taste
• ½ cup minced fresh parsley
• ¾ cup chopped walnuts
• 1 24 oz. jar Paisley Farm Balsamic Beets and Onion Salad, drained
• 4 oz. crumbled feta (about 1 cup)
• ½ cup balsamic dressing