Lobster Lentil Arugula Salad by Chef Michael Smith – Lentils.org

Ingredients

• 4 cups (1 L) or so of water
• 1 cup (250 mL) of green or du Puy lentils
• 1/2 teaspoon (2 mL) of salt
• 2 to 4 lobsters
• 1 gallon (4 L) of local water
• 1 tablespoon (15 mL) of canola or sunflower oil
• 1 tablespoon (15 mL) of local cider vinegar
• 1 tablespoon (15 mL) of honey
• 1 tablespoon (15 mL) of Dijon mustard
• 4 thinly sliced green onions
• 2 ribs of celery, chopped
• 1 large carrot, shredded
• 5 ounces (142 g) (about 6 cups) of arugula