Lentils: If you don’t have pre-cooked lentils, you can cook them yourself in less than 30 minutes. 1/2 Cup of dried lentils will yield a little more than a Cup of cooked. Simply place the lentils in a pot, cover with twice the amount of water, and bring to a boil, then reduce to a simmer for 25-30 minutes, until they’re soft, but not mushy. Drain the lentils and set aside. *You can add some aromatics like a shallot, bay leaf, and thyme, but it’s not necessary as the lentils will take on the flavor of the vinaigrette.
Crisp the Prosciutto: Using a nonstick skillet over medium-high heat, place the two prosciutto slices in the pan and crisp on both sides. (About 2-3 minutes total). Take the slices out of the pan & place on a paper towel to absorb any excess oil. They will continue to crisp as they cool.
Toast the Pine Nuts: Using a nonstick pan over medium heat, place in the pine nuts and stir frequently to evenly toast. (About 1-2 minutes)
Mix together the Lentils, Lettuces, Scallions, Radishes, Capers or Olives.
Use two to three tablespoons of Vinaigrette and mix into the salad mixture. It should be lightly coated but not drenched. Continue to add more Vinaigrette to your preference.
Top with the Pine Nuts, Feta Cheese
Break the Prosciutto into large pieces and place them on top of each serving.