Lentil Salad With Goat Cheese And Pine Nuts

• 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

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.

lentils, bay leaves, extra virgin olive oil, shallots, kosher salt, red wine vinegar, mustard, black pepper, garlic, goat cheese

Taken from www.food.com/recipe/lentil-salad-with-goat-cheese-and-pine-nuts-240544 (may not work)