Lentil salad with sun-dried tomatoes and goat cheese
1⁄3 cup red wine vinegar
1 tablespoon minced shallot
1 tablespoon Dijon mustard
1⁄4 cup olive oil
Coarse salt and freshly ground pepper, to taste
1 cup green lentils, rinsed
1⁄3 cup chopped sun-dried tomatoes
1⁄2 cup chopped red onion
2 tablespoons chopped fresh thyme
2 tablespoons chopped Italian flat-leaf parsley
2 cloves garlic, minced
1 (4-ounce) log fresh goat cheese
In small bowl, combine vinegar, shallot and mustard. Gradually whisk in oil. Season with salt and pepper.
In medium pot of boiling, salted water, cook lentils until just tender, about 25 minutes. Drain and rinse well. Let stand until cool. Add tomatoes, onion, thyme, parsley and garlic and mix gently. Season with salt and pepper. Cover and chill 1 hour. Crumble goat cheese over salad and mix gently to combine prior to serving. Serves 6.