Lentil Goat Cheese Burgers with Citrus Supreme Salad

Since all my previous memories have been replaced by conch salad (a variation on ceviche), pina coladas served in coconuts and sunshine in the Bahamas, this will be brief. For the aforementioned movie night's main course, I made Lentil Goat Cheese Burgers and Citrus Supreme Salad (the recipe is at the bottom).

The burgers are really simple to put together, but be sure to leave enough time to prepare them as you must cook the lentils, chill the mixture, etc. all before "grilling" or in my case sauteing them. The burgers are smooth on the palate, filling without being heavy and reasonable to make. While Leslie's Lemon-Shallot Vinaigrette was pleasant I would venture to say the burgers would still be tasty without it. I'll definitely make them again, especially since I have yellow lentils leftover.

The Citrus Supreme Salad is great too, although it requires significantly more prep time than the burgers. I love the crisp bite the sliced red onion provides in contrast to the citrus' sweetness and the avocado's smoothness. I think it is one of the first things I've made with a fail-proof attractive presentation.


Citrus Supreme Salad (from the Fundamental Knife Skills class worksheets)
Serves 4

• 2 Navel Oranges
• 2 Grapefruits
• 1 Avocado
• 1 Red Onion, thinly sliced
• 4 cups Baby Greens
• 2 tbsp. Fresh Mint, chiffonade
• Extra Virgin Olive Oil
• Salt and White Pepper to Taste

Directions:
Supreme citrus fruit. Squeeze carcasses into separate bowl, reserving juice. Set supreme and juice aside. Clean and dry greens. Whisk one part oil with one part reserved juice. Add salt and pepper to taste. Adjust acidity accordingly. Cut avocado into slices and coat with extra reserved juice to avoid discoloration. Dress greens with citrus dressing. Place 1 cup of greens onto each plate. Layer with citrus supreme and onion, and top with avocado. Garnish with fresh mint chiffonade and serve.