Serves 6
1 1/2 cup French lentils
1 small onion, peeled and sliced in half
1 bay leaf
1 garlic clove, peeled and smashed
2 tsp Dijon mustard
2 Tbl red wine vinegar
2 Tbl extra-virgin olive oil
2 Tbl finely chopped shallots
2 Tbl chopped parsley
2 Tbl chopped chives
2 Tbl chopped basil
6 oz goat cheese, crumbled
kosher salt & freshly ground black pepper, to taste
Cook the lentils: Sort through the lentils and discard any wayward pebbles. Rinse in cool water then drain. In a medium-sized saucepan, combine the lentils, onion, bay leaf and garlic clove. Cover generously with about 2 quarts of water. Bring to a boil over medium-high heat, then reduce the heat to low and simmer the lentils very gently until they are tender, about 25 minutes. Drain off the water, then spread the lentil out over a parchment paper-lined sheet tray. Cool to room temperature.
Make a vinaigrette: In a medium-sized mixing bowl, whisk together the Dijon mustard and vinegar. Season with a good pinch of salt and a good few grinds of pepper. Whisk together, then slowly add the olive oil, pouring in a thin stream and whisking as you pour.
Pour the vinaigrette over the lentils. Add the chopped shallots, the chopped herbs and the crumbled goat cheese. Stir to combine with a rubber spatula. Taste and season as needed with salt and pepper. The salad can be made ahead of time, and stored refrigerated in an air-tight container. Bring to room temperature about an hour before serving.
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