2tbspWashed and chopped fresh organic parsley optional
For the Balsalmic Vinaigrette
¼cupOrganic extra virgin olive oil
2tbspOrganic balsamic vinegar
⅛tspGround black pepper
Organic whole grain baguette slicesToasted and brushed with extra virgin olive oil or your favorite organic whole grain rolls
For the Salad
Place 2 cups water in a medium saucepan over medium high heat. Once water is boiling, add lentils. Reduce heat to a simmer, cover and cook lentils until tender, but still firm (not mushy), about 15-20 minutes. Drain.
Combine panko crumbs, Italian seasoning, garlic powder, salt and black pepper in a small bowl. Mix to combine.
In a saucepan, heat 1 teaspoon extra virgin olive oil over medium high heat. Once hot, add panko crumb mixture. Lightly toast panko crumbs, stirring often with a spatula. Crumbs will brown quickly – this should take less than a minute. Remove from heat.
Add vinaigrette ingredients to a mason jar with a lid. Shake well.
Divide lettuce among 4 medium bowls or plates. Top with warm black lentils and tomatoes. Place one burrata ball atop each salad. Drizzle with vinaigrette. Top with warm panko crumbs and sprinkle with parsley. Serve.