Cartograph Wines - Recipes - Lentil Salad With Roasted Vegetables

Ingredients

• 1 small whole acorn squash, peeled if desired, halved, seeded and diced into 1/2-inch pieces
• 2 medium carrots, peeled and diced into 1/2-inch pieces
• 1 medium celeriac, peeled and diced into 1/2-inch pieces
• 3 small beets, peeled and diced into 1/2-inch pieces
• 2 tbsps extra-virgin olive oil
• 1 tsp salt
• 2 sprigs thyme
• 1 sprig rosemary, cut in half
• 4 slices (4 ounces) bacon, cut into 1-inch pieces (optional)
• 2 cups brown or green lentils
• 2 garlic cloves, smashed and peeled
• 1 bay leaf
• 1 1/2 tsps kosher salt, more to taste
• 1/2 tsp black pepper
• 1/4 cup sherry vinegar, more to taste
• 2 tsps dijon mustard
• 1/2 tsp salt
• 1/2 cup extra-virgin olive oil, more as needed
• 2 heads radicchio, sliced
• 2 scallions, thinly sliced (whites and greens)
• parsley, roughly chopped, for garnish
• 1 tangerine, halved and seeded