Ingredients:
2 1/2 pounds multicolored fingerling potatoes, rinsed and sliced lengthwise
1 large leek (white part), halved lengthwise and sliced
¼ cup extra virgin olive oil, plus 2 teaspoons, separated
1/2 cup canned lentils, rinsed
Zest of 1 orange
3 tablespoons orange juice
2 teaspoons apple cider vinegar
1 teaspoon honey
1/2 teaspoon Dijon mustard
2 tablespoons grated Parmesan
1/2 bunch fresh chives, finely chopped
1/2 bunch fresh parsley, roughly chopped
Directions:
Preheat the oven to 375°F. On a large sheet pan, toss the potatoes and leeks with the ¼ cup oil, season with 1/2 teaspoon each salt and black pepper, and roast for 30 minutes, until the leeks are lightly crispy and the potatoes are golden on the edges.
Meanwhile, in a large mixing bowl, whisk together the remaining oil, orange zest and juice, vinegar, honey and mustard, season with salt and black pepper, and stir in the Parmesan until incorporated. Once roasted, add the vegetables, lentils, herbs and dressing; stir to combine.