Warm Lentil Salad with Dijon Vinaigrette

Instructions

1. 1

   Rinse lentils under cold water and pick through to remove any debris. Add lentils, vegetable broth, bay leaves, and thyme sprigs to a medium saucepan. Bring to a boil, then reduce heat and simmer for 20-25 minutes until lentils are tender but still hold their shape.

2. 2

   While lentils cook, prepare the Dijon vinaigrette by whisking together olive oil, red wine vinegar, Dijon mustard, honey, salt, and pepper in a small bowl until emulsified. Set aside.

3. 3

   Heat 1 tablespoon of oil in a small skillet over medium heat. Add sliced shallots and cook for 5-7 minutes, stirring occasionally, until golden and crispy. Transfer to a paper towel-lined plate.

4. 4

   Drain lentils and discard bay leaves and thyme stems. Transfer warm lentils to a large serving bowl. Pour vinaigrette over the warm lentils and toss to coat thoroughly.

5. 5

   Add cherry tomatoes, cucumber, parsley, and tarragon to the dressed lentils. Gently fold together to combine all ingredients evenly.

6. 6

   Transfer to a serving platter, top with crispy shallots and crumbled goat cheese if using. Serve warm or at room temperature.