Fennel, cherry & goat’s cheese salad with lentils - Good Food Middle East

Ingredients

• 50g walnut halves or pieces
• 250g pack pre-cooked puy lentils
• 1 large fennel bulb, finely sliced, fronds reserved
• 140g cherries, halved and pitted (or small figs, halved)
• 1 tbsp red wine vinegar
• 2 tbsp extra virgin olive oil
• 1 tsp Dijon mustard
• ½ tsp clear honey
• ½ small pack tarragon, roughly chopped
• 100g pack soft goat's cheese (any kind will work, but ash-rolled looks a bit special), thickly sliced and halved