Lentil salad with KANZI® apple & burrata

1. Finely chop the shallots and heat them in a small pan together with the olive oil. Fry on a low heat for 5 mins and put in a bowl. Stir in the red wine vinegar and mustard and season the dressing with some salt and pepper.
2. Roast the hazelnuts in a dry frying pan until lightly coloured. Transfer to a plate and allow to cool down. Chop them coarsely.
3. Cut the KANZI® apples into small wedges, set 1/3 aside for on top of the salad. Pluck the leaves from the sprigs of basil and set a few nice ones aside.
4. Rinse the lentils in a colander and drain them well. Stir through the dressing, apple wedges, basil leaves and lamb’s lettuce. Divide across the plates. Put a ball of burrata on each plate and sprinkle with the hazelnuts. Garnish with the set aside apple wedges and basil leaves.