Lentil Salad With Goat Cheese And Pine Nuts - cooking recipe

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

Preparation

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