Warm Lentil Salad With Grapes, Feta & Mint

3 Tbs olive oil
2 leeks, white and light green parts thinly sliced
2 Tbs sherry vinegar
2 tsp whole-grain mustard
2 cups cooked lentils
1 1/2 cups red grapes, halved
1/4 cup chopped roasted pistachios
3 Tbs finely chopped mint
3 Tbs finely chopped parsley
1/4 cup crumbled feta

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.

Review:  I thought this would be an interesting dish.  After I finished it, I thought - ew, I don't want to try this, Mike has to go first!!!  He tried it and said it was edible, though he promised to spring for pizza if it wasn't.  The lentils and pistachios provided a savory flavor, most of the rest was tangy, the mint added a coolness and the grapes added just a bit of sweet.  It really balanced out.  Overall, the dish was alright, but probably not something I'll make again.