Instructions: Remove the bones from the guinea fowl legs. In a mixing bowl, stir together 1/4 cup virgin olive oil, balsamic vinegar, honey and thyme leaves. Add guinea legs and allow to marinate overnight in refrigerator or for 2 hours at room temperature.

Preheat grill.

Boil lentils in 3 cups water until tender but "al dente". Drain and toss into saute pan with extra-virgin olive oil, 3 tablespoons of the red wine vinegar, rosemary, celery, carrot and bring to boil. Remove from heat and season with salt and pepper. Allow to cool to room temperature.

Chop green apple into 1/2-inch pieces and place in blender. Add mustard and 3 tablespoons vinegar and blend until smooth. With motor still running, drizzle in all extra-virgin olive oil and mix until smooth. Remove to a small bowl and set aside.

Drain guinea legs from marinade and pat dry. Place skin-side down over hot part of grill and cook until dark brown and crisp on skin side. Season with salt and pepper and turn over and cook until just cooked through. Arrange lentils in center of serving platter and then arrange the cooked guinea legs over the top. Drizzle with apple vinaigrette and serve.

This recipe yields 4 main course servings.

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