Artichoke & Lemon Salad by Alan Roettinger

INGREDIENTS

Artichoke hearts, canned

3 cups

French lentils, cooked

1 tbsp

Parsley, fresh

1/3 cup

Shallots

2 tsp

Thyme, fresh

1 tsp

Dijon mustard

2 tbsp

Lemon juice, freshly squeezed

2 tbsp

Sherry vinegar or additional lemon juice

1/4 tsp

Black pepper, freshly ground

1/4

Teaspon sea salt

3 tbsp

Olive oil, extra-virgin