Red grapes are the surprise element in this cold-weather version of a classic Mediterranean salad. They create little bursts of sweetness in each bite. Serve over a bed of baby spinach, if desired.
1. Heat oil in skillet over medium heat. Add leeks, and cook 7 to 9 minutes, or until tender and translucent, stirring often. Remove from heat, and stir in sherry vinegar and mustard.
2. Combine lentils, leek mixture, grapes, pistachios, mint, and parsley in large bowl. Season with salt and pepper, if desired, and top with crumbled feta.