Salad of Field Greens with Lentils and Goat Cheese

• 1 cup extra-virgin olive oil
• 1 teaspoon crushed black pepper
• 1 teaspoon finely chopped fresh thyme
• 1/2 teaspoon dry thyme
• 1 teaspoon finely chopped fresh savory
• 1/2 teaspoon dry savory
• 1 teaspoon finely chopped fresh marjoram
• 1/2 teaspoon dry marjoram
• 4 (1-ounce) goat cheese rounds
• 1/2 cup imported green lentils
• 3 cups cold water
• Kosher salt
• 1 bay leaf
• 1 tablespoon Sherry Vinaigrette
• 1/4 cup finely diced red onion
• 1 tablespoon minced chives
• 4 cups loosely packed mixed field greens
• 1/2 cup Sherry Vinaigrette
• 4 tablespoons finely chopped chives

1. For the marinated goat cheese:
2. In a small bowl, combine the olive oil and seasonings.
3. Place the cheese rounds in a small pan, cover with the herbed oil, and refrigerate at least 2 days.
4. For the lentils:
5. Place the lentils in a medium saucepan and add the water, a pinch of salt, and the bay leaf.
6. Bring to a boil over high heat, reduce the heat to medium, and simmer until tender, 25 to 30 minutes.
7. Drain the lentils, removing the bay leaf, and while still warm, toss lightly with the vinaigrette.
8. Add the onion and chives and combine.
9. To serve:
10. Toss the greens with just enough vinaigrette to moisten and divide among 4 plates.
11. Arrange about 3 heaping tablespoons of lentils around the greens.
12. Place the warm goat cheese over the greens and garnish with the chives.

extravirgin olive oil, black pepper, thyme, thyme, fresh savory, fresh marjoram, marjoram, goat cheese, green lentils, cold water, kosher salt, bay leaf, sherry vinaigrette, red onion, chives, greens, sherry vinaigrette, chives

Taken from www.cookstr.com/recipes/salad-of-field-greens-with-lentils-and-goat-cheese (may not work)