For 4 people

100 g of green lentils from Puy
Roquefort
2 chard ribs, from my grandparents' garden
1 vegetable stock cube
A dozen sprigs of chives
About ten nuts
3 tablespoons of walnut oil
1 tablespoon of balsamic vinegar
1 tablespoon of lemon
1 large teaspoon of wholegrain mustard
Salt
Pepper

Remove the leaves from the ribs (I usually use them like spinach or like grape leaves, rolled and stuffed). Wash the ribs well and cut them in half - lengthwise. Peel, while cutting in 2 to 3 cm sections (look at the technique on the web).

Make the vinaigrette by mixing the walnut oil, balsamic vinegar, lemon and old-fashioned mustard. Wash and chop the chives. Crush the nuts. Season with salt and pepper - mix and set aside.

Cook the chard ribs in a pot of boiling water for about 20 minutes. Refresh under cold water and drain in a colander - set aside.

Cook the lentils with the stock cube in a second pot of boiling water - about 15 minutes. Refresh, drain and set aside.

Place a pastry circle on each plate and pour in the lentils - well packed. Arrange the pieces of ribs on top and a few pieces of crumbled Roquefort cheese.

Pour dressing over all and make a comma on the side - for decoration. Keep in a cool place for at least 1 hour, turn out and serve

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