Lentil and Goat Cheese Warm Salad

1.In a medium saucepan, combine the rinsed lentils, vegetable broth, bay leaf, and thyme sprigs. Bring to a boil over high heat, then immediately reduce to a low simmer, cover, and cook for 20-25 minutes until the lentils are tender but still firm to the bite (al dente); do not overcook or they will become mushy.

2.While the lentils simmer, heat 1 tablespoon of olive oil in a medium skillet over medium heat. Add the minced shallot, diced carrot, and celery. Sauté for 6-8 minutes, stirring occasionally, until the vegetables are softened and the shallots are translucent.

3.In a small bowl, whisk together the remaining 1 tablespoon of olive oil, Dijon mustard, apple cider vinegar, salt, and pepper until emulsified.

4.Drain any excess liquid from the cooked lentils and discard the bay leaf and thyme sprigs. Transfer the warm lentils to a large mixing bowl.

5.Add the sautéed vegetable mixture and the prepared dressing to the warm lentils. Toss gently to coat; the warmth of the lentils will help them absorb the vinaigrette.

6.Divide the baby arugula among four plates. Spoon the warm lentil mixture over the greens to slightly wilt them.

7.Top each serving with crumbled goat cheese and toasted walnuts. Drizzle the balsamic glaze in a decorative pattern over the top and serve immediately while the lentils are still warm.