Lentil Salad With Goat Cheese and Pine Nuts

An Every Day with Rachael Ray recipe that is so delish!

• Ready In: 45 mins
• Serves: 4

Ingredients

• 2  cups lentils, picked over
• 2  bay leaves
• 6  tablespoons extra virgin olive oil, divided
• 6  medium shallots, finely diced
•  kosher salt
• 6  tablespoons red wine vinegar
• 1 1⁄2 teaspoons Dijon mustard
• 1  teaspoon black pepper, freshly ground
• 1  large garlic clove, crushed
• 3  ounces  soft fresh goat cheese, crumbled

Directions

1. Place lentils and bay leaves in a large saucepan.
2. Cover with water by 2 inches.
3. Bring to a boil.
4. Cover and reduce to a simmer.
5. Cook for about 20 minutes until lentils are tender, but not falling apart.
6. Drain in a colander and remove bay leaves.
7. In a large non stick skillet over medium heat add 2 tablespoons of the olive oil.
8. Add shallots and 1/2 teaspoon Kosher salt.
9. Reduce the heat to low and cook until shallots are medium brown in color.
10. Stir frequently so they do not burn.
11. Stir in 1/4 cup red wine vinegar.
12. Cook for 3 minutes until vinegar is absorbed.
13. Remove from heat.
14. In a small bowl whisk together the remaining 2 tablespoons red wine vinegar, 2 tablespoons Kosher salt, mustard and pepper.
15. Slowly whisk in 1/4 cup olive oil to emuslsify, add garlic and set aside.
16. Remove garlic from vinaigrette before serving.
17. Heat a small skillet over medium-low heat, add the pine nuts and gently toss until evenly golden brown.
18. Cool on a plate.
19. Spoon lentils into a large serving bowl.
20. Stir in shallots and vingaigrette.
21. Top with crumbled goat cheese and pine nuts.
22. Serve warm or at room temperature.