Lentil Salad With Goat Cheese

1. 1

   Rinse the lentils well in a sieve under running water and put them with the thyme, garlic, bay leaves, the carrot, water and 1 tsp of salt in a saucepan. Add additional water to cover by 2 inches. Bring to a boil, stirring often.

2. 2

   Decrease the heat to simmer and cook for 15 minutes. Add the diced carrots and cook for an additional 3-4 minutes. Do not overcook, as the lentils should still have a light crunch.

3. 3

   While the lentils are cooking, make the dressing . Whisk together the mustard and vinegar in a bowl. Whisk in the oil to emulsify. Add the shallots and fresh tarragon.

4. 4

   Drain the lentils well, discarding the thyme branches, the garlic, the whole carrot and the bay leaves. Combine the dressing with the warm lentils , mixing well, and let it cool to room temperature. Stir occasionally.

5. 5

   When ready to serve, add the chives and the celery. Add additional vinegar, salt and pepper to taste. Add the goat cheese and sprinkle with coarse French sea salt.

* Per serving · 4 servings · Values may vary.