Name: Potato, Leek, and Lentil Salad with Citrus and Herbs
Ingredients: 2 ½ pounds multi-colored fingerling potatoes, rinsed and sliced lengthwise; 1 large leek, (white part) halved lengthwise and sliced; 2 teaspoons extra virgin olive oil; ½ cup black or green lentils, dry (or 1 cup store-bought, pre-cooked lentils); ¼ cup extra virgin olive oil; Zest of 1 orange; 3 tablespoons orange juice; 2 teaspoons apple cider vinegar; 1 teaspoon honey; ½ teaspoon Dijon mustard; ½ teaspoon salt; ½ teaspoon black pepper; 2 tablespoons Parmesan cheese, finely grated; ½ bunch fresh chives, finely chopped; ½ bunch fresh parsley, roughly chopped