Bok Choy, Lentil & Grapefruit Salad

Ingredients

VINAIGRETTE:

3 Tbsp (45 mL) white wine vinegar

3 Tbsp (45 mL) frozen or fresh blueberries

2 Tbsp (30 mL) olive oil

½ tsp (2 mL) whole grain mustard

1 tsp (5 mL) honey

to taste, salt and ground black pepper

SALAD:

1/2 cup (125 mL) cooked green lentils

4 cups (1 L) thinly sliced baby bok choy

1 whole large grapefruit, skin and pith removed, cut into segments

1/3 cups (75 mL) crumbled goat cheese

1/3 cups (75 mL) toasted sliced almonds