From: Flora, Oakland, CA. Yield: 24 ¾-cup servings.

16 cups cooked black lentils, preferably beluga, at room temperature
4 cups queso fresco
5 cara cara oranges, peel and pith removed, cut across into rounds
5 blood oranges, peel and pith removed, cut across into rounds
4 medium grapefruit, peel and pith removed, segmented, juice reserved
12 cups frisee leaves, cleaned
6 cups thinly sliced fennel
¼ cup freshly squeezed lime juice
½ cup extra virgin olive oil
to taste, kosher salt and freshly ground black pepper
as needed, citrus vinaigrette

Put lentils in a hotel pan. Pour half the vinaigrette over the top, stirring to coat. Stir in the remaining vinaigrette. Gently fold in the queso fresco. Lentil salad is best served the day it is made.

For each serving: Spoon a generous ¾ cup lentil mixture into a bowl. Top with a round of cara cara orange, a round of blood orange and a few grapefruit segments. Toss about ½ cup frisee and ¼ cup fennel slices in lime juice and olive oil. Season with salt and pepper. Arrange to one side of the lentils.