Red Cabbage and Pear Salad with Lentils
Soak lentils overnight. Then drain and cook in fresh water until tender, about 45 minutes.
Rinse the cabbage, trim and cut or slice into thin strips.
Mix balsamic vinegar with lemon juice and honey in a large bowl. Fold the drained lentils and cabbage into the dressing and let stand until cool, about 20 minutes.
Rinse the pears, halve, cut out cores and cut the halves into thin strips. Coarsely chop nuts. Mix the nuts, pears and oil into the lentil salad and season with salt and pepper.
Distribute among bowls and serve sprinkled with crumbled Roquefort.