Warm Lentil Salad with Swiss Chard, Feta and Red Wine-Black Pepper Vinaigrette

Course Appetizers

Ingredients in this Recipe

1 cup black Beluga lentils (or Du Puy lentils you want one that will hold its shape after cooking), rinsed, picked over
1 large garlic clove, peeled, smashed with flat side of a knife
1 link Italian sausage (optional)
1 shallot, peeled, rough chopped
1 tablespoon extra virgin olive oil
1 teaspoon freshly ground black pepper
1/2 cup sliced sweet onion (trimmed, thin wedges)
1/2 teaspoon Dijon mustard
1/2 teaspoon dried thyme
2 1/2 cups water
2 tablespoons good quality red wine vinegar
2 3 tablespoons feta cheese
2 3 tablespoons Red Wine Black Pepper vinaigrette
3 fresh sweet basil leaves
6 large rainbow Swiss chard leaves, with stems (ends trimmed)
Pinch of sea salt
plus 1/2 T olive oil if not using sausage