Lentil Salad With Goat Cheese And Mint - cooking recipe

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

Preparation

Vinaigrette: Whisk everything but the oil together in a small bowl. Slowly pour the oil in, and whisk constantly until emulsified.
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.
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.
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.
Add mint and season with salt, pepper, and a splash of Champagne vinegar, to taste. Remove the bay leaf.
Crumble the goat cheese over the salad and serve.