Serves 4 persons as starter
3 fresh figs
6 tablespoons of hazelnut oil
2 tablespoons of raspberry vinegar
150 g lentils (the small ones, e.g. Puy lentils or Beluga (the little black ones)
Cut each fig into 4 segments. Mix hazelnut oil and vinegar and let the figs marinate for 2 hours.
Wash the lentils, add 400 ml water or vegetable stock, stir, bring to the boil and simmer until lentils are tender but have not disintegrated (20 - 30 min. depending on the age of the lentils). Drip the lentils and put them in a bowl. Season to taste with salt and black pepper.
Cut lettuce into stripes and decorate the salat on a plate. Put the lentils in the middle of the plate, cover with marinade (hazelnut oil and vinegar). Place figs on the top of the lentils.
Very, very easy and really delicious!