When we were in Paris in late January, we happened upon the Maille shop, which sells all flavours of mustards and vinegars, including fresh mustard from a pump. We ended up coming home with two ceramic jars of mustard – one with white wine and the other with Chablis and black truffles. Not that I need an excuse to use them, but any recipe that has Dijon mustard as an ingredient now gets a closer look.
I was in the mood this week for something fairly healthy but still delivered a lot of flavour and I think this lentil salad really hit the spot. Not totally vegetarian because it does have bacon in it, but a relatively small amount. And it uses Dijon mustard.
The recipe can be found at The Kitchn, a site which always has some interesting recipes and tips. It might be better as a lunch but worked well as a light dinner. I really loved the fresh fragrance and taste of rosemary and sage and will definitely make this again.
I would probably pair this with a French Sauvignon Blanc, perhaps a Sancerre, but I was influenced by a lovely glass of Sauvignon Blanc from New Zealand I had earlier in the week and so I went that route instead. The Cowrie Bay Sauvignon Blanc (New Zealand, 2013, £7.49 at Waitrose) has lovely floral notes that you find with New Zealand Sauvignon Blancs and had a nice crispness as well. The choice for the second wine, La Riojana Tilimuqui Single Vineyard Torrontés (Argentina, 2013, £6.39 at Waitrose) was, I admit, influenced by the tasting notes on the bottle, which a promised “a delicious citrus flavour and a crisp, lingering finish”. I thought it did deliver, but admit I preferred the Sauvignon Blanc with this dish.