Name: Lentil Salad with Roasted Fennel and Carrots
Ingredients: 1 tablespoon maple syrup; 2 tablespoons lemon juice; 1 teaspoon orange zest; 1/4 cups olive oil; 1 teaspoon fresh chopped rosemary; salt and pepper; 2 heads fennel, thinly sliced; 8 carrots (about 1 lb), cut into 1/4-inch thick coins; 2 tablespoons olive oil; 2 cups lentils; 5 cloves garlic, peeled; 1 bay leaf; 1/4 cup chopped parsley; 1/4 cup chopped hazelnuts

Ingredients

For the vinaigrette:

1 tablespoon maple syrup
2 tablespoons lemon juice
1 teaspoon orange zest
1/4 cups olive oil
1 teaspoon fresh chopped rosemary
salt and pepper

For the salad:

2 heads fennel, thinly sliced
8 carrots (about 1 lb), cut into 1/4-inch thick coins
2 tablespoons olive oil
2 cups lentils
5 cloves garlic, peeled
1 bay leaf
1/4 cup chopped parsley
1/4 cup chopped hazelnuts

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Instructions

To make the dressing, whisk all the ingredients together and set aside.
To roast the veggies, preheat oven to 400F degrees. Toss sliced fennel and coined carrots on a baking sheet and drizzle with 2 tablespoons olive oil. Sprinkle lightly with salt and pepper and toss. Roast vegetables for 30-35 minutes until vegetables are just caramelized and cooked through.
Meanwhile, place lentils, garlic cloves and bay leaf in a large saucepan; cover with water to 2 inches above lentils. Bring to a boil; cover, reduce heat, and simmer about 20 minutes or until just tender. Drain.
Place lentils in a large bowl; stir in dressing and roasted vegetables. Season with a sprinkle of fresh ground pepper. Cover and refrigerate for at least an hour (this tastes better after is sits for a bit).
Just before serving, stir in parsley and hazelnuts. Serve at room temperature.