Lentil and Peach Salad | Club House for Chefs

Ingredients

• Dill Mustard Vinaigrette | Serves 4
• 2 tbsps (30 milliliters) Olive Oil
• 1 1/2 tbsps (22 milliliters) White Balsamic Vinegar
• 1 tbsp (15 milliliters) Coarse Ground Mustard
• 1/2 tbsp (7 milliliters) Sugar
• 1/2 tbsp (7 milliliters) Club House ® Dill Weed
• 1/4 tsp (1 milliliter) Club House ® Sea Salt, French Mediterranean
• 1/8 tsp (1/2 milliliter) Club House ® Pepper, Black Coarse Grind
• Lentil and Peach Salad | Serves 4
• 1/2 cup (125 milliliters) Black Beluga Lentils
• 1 1/4 cup (310 milliliters) Water
• 1 cup (250 milliliters) Peaches, Chopped
• 1/4 cup (60 milliliters) Pecans, Chopped
• 1/8 cup (30 milliliters) Peppadew Peppers
• 1/2 cup (125 milliliters) Baby Arugula Leaves