Goat Cheese and Lentil Salad

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Ingredients:
2 cups French lentils (small green lentils)
10 to 12 sprigs Italian Parsley
12 to 15 sprigs basil
6 to 8 cloves garlic
1 tsp. salt
1 carrot, peeled
1 red onion
1 celery rib
1 to 1 1/2 cups olive oil
8 ounces goat cheese
1/2 cup chopped chives
1/3 to 1/2 cup red wine vinegar
Garnish of tomato wedges and basil leaves

Preparation:
Pick over the lentils and rinse them. Place in a saucepan and barely cover with water. Add 1 tsp. salt. Make a bouquet garni by tying 6 to 8 sprigs parsley, some of the basil, and 3 to 4 cloves garlic (slightly crushed), in cheesecloth. Add the bouquet garni to the lentils, bring to a boil, and reduce heat to a simmer.

Simmer the lentils for 10 minutes, then finely dice and add the carrot, onion, and celery. Simmer for 10 to 15 minutes more, until the lentils are tender but al dente. If necessary, add hot water, 1/4 cup at a time, to keep the lentils from sticking. There should be very little liquid when the lentils are done.

When the lentils are cooked, discard the bouquet garni, toss them with 1/3 cup olive oil, and spread them on baking sheets to cool to room temperature. Crumble the goat cheese coarsely into a large bowl. Finely mince the remaining stemmed parsley and peeled garlic cloves.

Add the lentils and vegetables to the bowl with the cheese along with the minced parsley, garlic and 1/2 cup snipped chives. Add 1/2 cup olive oil, 1/3 cup red wine vinegar, and an ample amount of freshly ground black pepper. Toss well and taste for balance and salt. Cover the salad and refrigerate for at least 2 hours.

Serving Suggestion:
Remove the salad from the refrigerator about 1 hour before serving and taste again for balance in the vinaigrette; you may need more vinegar, oil, salt or pepper. Keep the salad cool but not on ice prior to serving. Just before serving, garnish the salad with tomatoes cut into wedges and 8 to 10 basil leaves cut into very fine strips.