Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  cups          Lentils -- washed
   3      cups          Chicken stock
   2      tablespoons   Red wine vinegar
     1/2  cup           Calvert's cedar street -- Bumpy beer mustard
   3      tablespoons   Orange juice
   1      Clove         Garlic -- finely chopped
     1/2  teaspoon      Oregano leaf
     1/2  cup           Raisins
   2                    Scallions -- thinly sliced
   2                    Oranges, peeled -- halved and sliced into half
   2                    Hardboiled eggs -- peeled and
                        Boston lettuce -- to line plat

Preparation:

Bring chicken stock and lentils to a boil and cook 25 minutes. Make dressing by combining vinegar, Calvert's Cedar Street Bumpy Beer Mustard, orange juice, and garlic. Drain lentils and toss to coat with salad dressing. Add raisins and scallions. Refrigerate until cool. Mound lentil salad on lettuce leaves. Place overlapping orange slices around perimeter. Top with grated eg