Lentil Salad With Goat Cheese and Mint

From Everyday Greens by Annie Somerville.

• Ready In: 35 mins
• Serves: 4-6

Ingredients

• Salad

• 11  ounces green lentils
• 6  cups cold water
• 1  bay leaf
• 1⁄2 medium red onion, finely diced, about 1/2 cup
•  champagne vinegar
• 1  medium carrot, peeled and finely diced, about 1/2 cup
• 1⁄2 fennel bulb, finely diced, about 1/2 cup
• 3  tablespoons  chopped of fresh mint
• 1⁄2 cup  goat cheese

• Lemon Vinaigrette

• 1⁄2 tablespoon fresh lemon zest
• 3  tablespoons fresh lemon juice
• 1⁄2 teaspoon minced garlic clove
• 2  tablespoons champagne vinegar
• 1  teaspoon salt
• 1⁄4 cup extra virgin olive oil

Directions

1. Vinaigrette: Whisk everything but the oil together in a small bowl. Slowly pour the oil in, and whisk constantly until emulsified.
2. Salad: Rinse lentils and place in a large saucepan with the water and bay leaf and bring to a boil, then lower the heat and simmer until tender, about 20 minutes.
3. While the lentils are cooking, bring a small pot of water to a boil. Drop in the onions for 20 seconds and drain, then toss with 1 tablespoon of Champagne vinegar.
4. Drain, then toss the warm lentils in a large bowl with the vegetables and vinaigrette. Set aside and allow to marinate for 30 minutes, stirring occasionally as the salad cools.
5. Add mint and season with salt, pepper, and a splash of Champagne vinegar, to taste. Remove the bay leaf.
6. Crumble the goat cheese over the salad and serve.