LENTIL SALAD WITH GOAT CHEESE AND PINE NUTS

Steps:

• 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.