Salad of Field Greens with Lentils and Goat Cheese

1. 1

   For the marinated goat cheese:

2. 2

   In a small bowl, combine the olive oil and seasonings.

3. 3

   Place the cheese rounds in a small pan, cover with the herbed oil, and refrigerate at least 2 days.

4. 4

   For the lentils:

5. 5

   Place the lentils in a medium saucepan and add the water, a pinch of salt, and the bay leaf.

6. 6

   Bring to a boil over high heat, reduce the heat to medium, and simmer until tender, 25 to 30 minutes.

7. 7

   Drain the lentils, removing the bay leaf, and while still warm, toss lightly with the vinaigrette.

8. 8

   Add the onion and chives and combine.

9. 9

   To serve:

10. 10

    Toss the greens with just enough vinaigrette to moisten and divide among 4 plates.

11. 11

    Arrange about 3 heaping tablespoons of lentils around the greens.

12. 12

    Place the warm goat cheese over the greens and garnish with the chives.

* Per serving · 4 servings · Values may vary.