Lentil and grape salad

Ingredients for 4 servings:

• 100 g lentils, brown
• 400 g grapes, mixed
• 100 g leek
• 1 bunch of basil
• 3 tbsp Balsamic vinegar, bianco
• 2 tbsp olive oil
• 2 tbsp grappa
• 30 g pine nuts
• Pepper, from the mill
• Salt

Instructions

Working time approx. 10 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Rinse the lentils in cold water. Cook with a little vinegar in plenty of water for 25–30 minutes until soft. Drain, rinse in cold water, and drain. Roast the pine nuts without adding any fat and let cool. Halve and deseed the grapes. Finely slice the leeks. Set aside a little basil for garnish and chop the rest. Mix the oil, balsamic vinegar, and grappa in a bowl. Season with salt and pepper. Add the lentils, grapes, and leeks and mix well. Let stand for 10 minutes. Divide the salad among plates, scatter the pine nuts over the salad, and garnish with the remaining basil. Serve with florets of prosciutto or Parmesan shavings. The grappa can be omitted, but it adds a special kick.