Potato, Leek, and Lentil Salad with Citrus and Herbs - Patricia Bannan, MS, RDN

Ingredients

• 2 ½ pounds multi-colored fingerling potatoes, rinsed and sliced lengthwise
• 1 large leek, (white part) halved lengthwise and sliced
• 2 teaspoons extra virgin olive oil
• ½ cup black or green lentils, dry (or 1 cup store-bought, pre-cooked lentils)
• ¼ cup extra virgin olive oil
• Zest of 1 orange
• 3 tablespoons orange juice
• 2 teaspoons apple cider vinegar
• 1 teaspoon honey
• ½ teaspoon Dijon mustard
• ½ teaspoon salt
• ½ teaspoon black pepper
• 2 tablespoons Parmesan cheese, finely grated
• ½ bunch fresh chives, finely chopped
• ½ bunch fresh parsley, roughly chopped