Green Lentil Salad With Baby Spinach And Goat Cheese

• 1 cup French green lentils (ideally "de Puy" variety)
• 1 bay leaf
• a few springs of fresh thyme or 1/2 teaspoon dry
• 1 tablespoon red wine or sherry vinegar
• 1/4 cup extra-virgin olive oil
• 1/8 teaspoon Dijon mustard
• 1 small shallot, peeled and minced
• 2 ounces goat cheese, crumbled
• 2 ounces fresh baby spinach leaves

1. 1. Rinse the lentils then add them to a small pot with the bay leave and thyme. Cover with water by a few inches and bring to a boil. Season with a pinch of salt, then turn down heat and simmer until tender but not overcooked, about 30 minutes.
2. 2. In the meantime, combine the shallot, mustard, and vinegar in a bowl or small glass jar. Season with a little salt and pepper, then allow to sit for a few minutes to soften the shallot. Add the oil in a slow stream, whisking to create a vinaigrette (or cover the jar and shake until emulsified).
3. 3. When the lentils are cooked, drain and return to the pot. Toss immediately with the vinaigrette. Add the baby spinach just before turning out into plates, so it only just begins to wilt. Top with the goat cheese and freshly ground black pepper and serve warm.

puy, bay leaf, thyme, red wine, extravirgin olive oil, mustard, shallot, goat cheese, baby spinach

Taken from www.epicurious.com/recipes/member/views/green-lentil-salad-with-baby-spinach-and-goat-cheese-50030702 (may not work)