INGREDIENTS
2 tbsp
white balsamic vinegar
1 tsp
Dijon mustard
1 tbsp
extra virgin olive oil
2
scallions, finely chopped
2 cups
cooked lentils
2 cups
peeled and cubed English cucumber
1 cup
halved cherry tomatoes
1
shallot, finely chopped
1/2 cup
feta cheese, crumbled
1/4 cup
chopped cilantro
2
fresh mint leaves, minced
kosher salt (to taste)
freshly ground black pepper (to taste)