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Stonefruit & Lentil Salad With Creamy Mustard Vinaigrette

kept byElyn7071
recipe byPost Punk Kitchen

For the Pickled Red Onions:
1/4 cup white wine vinegar
2 tablespoons sugar
Pinch salt
Small red onion, sliced into thin half moons

Creamy Mustard Vinaigrette:
1/4 cup dijon mustard
1/4 cup vegan mayo, storebought or homemade
2 tablespoons chopped shallot or onion
1 clove garlic (about a teaspoon minced)
1 tablespoon white wine vinegar
Big pinch salt

For the salad:
4 oz mixed greens
1 romaine heart, chopped
1 lb stone fruit (I used nectarines), diced small
2 cup lentils cooked lentils



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