French Lentil Salad with Goat Cheese and Walnuts From My Paris Kitchen

Ingredients

• 1 1/2 cups (270g) French green lentils (preferably from Le Puy)
• 1 bay leaf
• 5 sprigs thyme
• 1 carrot, peeled and finely diced
• 1 small red onion, peeled and finely diced
• 1 rib celery, finely diced
• 1 tablespoon red wine vinegar
• 1 1/4 teaspoons sea salt or kosher salt, plus more as needed
• 1 teaspoon Dijon mustard
• 1/3 cup (60ml) olive oil, or half walnut oil and half olive oil
• 1 small shallot, peeled and minced
• Freshly ground black pepper
• 1/2 cup (30g) finely chopped fresh flat-leaf parsley
• 1 cup (100g) walnuts or pecans, toasted and coarsely chopped
• 1 cup (130g) crumbled fresh or slightly aged goat cheese or feta cheese

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