Lentil Salad With Tomatoes and Chevre

• 1 cup french green lentil (lentilles de Puy)
• 2 tablespoons red wine vinegar
• 1 shallot, minced
• 1 tablespoon Dijon mustard
• 14 cup olive oil
• 1 13 cups diced seed peeled cucumbers
• 23 cup diced seeded plum tomato
• 13 cup finely chopped red onion
• 2 tablespoons chopped fresh dill
• 2 tablespoons chopped fresh parsley
• 1 large garlic clove, minced
• 6 ounces soft fresh goat cheese

1. Cook lentils in medium pot of boiling salted water until just tender, about 25 minutes.
2. Drain well.
3. Combine vinegar, shallot and mustard in large bowl.
4. Gradually whisk in oil.
5. Season with salt and pepper.
6. Add lentils.
7. Let stand until cool.
8. Add cucumber, tomatoes, onion, dill, parsley and garlic to lentils.
9. Season with salt and pepper.
10. Cover; chill 1 hour.
11. Crumble goat cheese over salad and mix gently to combine.

puy, red wine vinegar, shallot, mustard, olive oil, cucumbers, tomato, red onion, dill, parsley, garlic, goat cheese

Taken from www.food.com/recipe/lentil-salad-with-tomatoes-and-chevre-282371 (may not work)