French cuisine · Salads & Mezze

Green Lentil Salad with Warm Goat Cheese

Firm-cooked Puy lentils in mustard vinaigrette, topped with goat cheese slices browned under the broiler.

Ingredients · for 4 servings

• 300 g Puy lentils
• 1 goat cheese log
• 2 carrots
• 1 shallot
• 1 tbsp Dijon mustard
• 3 tbsp white wine vinegar
• 6 tbsp olive oil
• 1 tsp honey
• 1 bunch flat-leaf parsley
• 1 sprig thyme
• Salt, pepper

Instructions

1. Sort through the lentils, rinse them cold, and set them to cook with the peeled, halved carrot and the thyme in plenty of unsalted water.
2. Simmer uncovered over gentle heat for 20–25 min. until the lentils are tender but still hold their shape and bite, then salt and drain without shocking them in cold water.
3. Whisk together the Dijon mustard, white wine vinegar, honey, salt and pepper, then slowly whisk in the olive oil until the vinaigrette binds slightly.
4. Finely dice the shallot, cut the second carrot into small cubes, and fold both into the still-warm lentils with the vinaigrette — warm, they absorb the acidity best.
5. Cut the goat cheese log into eight slices, place them on a baking tray and broil at 220°C for 4–5 min. until the surface bubbles golden brown.
6. Divide the warm lentils among plates, top each with two cheese slices, sprinkle with chopped parsley, and serve immediately.