Salt, as needed
3/4 cup brown lentils
1/4 cup olive oil
1 tablespoon cider vinegar
1 tablespoon grain mustard
1 small shallot, peeled and finely chopped
Ground black pepper, to taste
1 (1/4-inch-thick) slice Black Forest ham, cut into 1/4-inch dice
3 small kohlrabi bulbs, trimmed and cut into 1/4-inch dice (may substitute young turnips, celery root or broccoli stems)
1 Granny Smith apple, peeled, cored and cut into 1/4-inch dice
1 tablespoon finely chopped, fresh dill
Bring a pot of salted water to boil and add the lentils. Cook lentils until just tender, but not mushy, for 10 to 15 minutes. Drain and transfer to a large bowl.
While lentils are cooking, whisk together the oil, vinegar, mustard and shallot in a small bowl. Season with salt and the pepper to taste. Pour dressing over hot lentils. Stir in the ham, kohlrabi, apple and dill.
Serve immediately over salad greens with dark rye bread and a wedge of Gouda or Emmentaler cheese. May refrigerate for up to 1 day; let come to room temperature before serving.
Makes 4 servings.