Warm lentil salad with goat cheese

I’ve made the original NYT version of this a couple of times, and adjusted a bit today to incorporate some of an opened bottle of white from Valentine’s Day. Came out great!

Warm lentil salad with goat cheese
adapted from The NYT

1 pound black or French lentils
1 medium onion, halved and peeled
2 garlic cloves, crushed
1 bay leaf
1 teaspoon salt
handful of arugula or parsley, minced
4 ounces goat cheese, cut into half moons

For the dressing:
1/4 cup white wine
1/4 cup lemon juice
1 tablespoon dijon mustard
1 garlic clove, minced
1/4 cup extra virgin olive oil
1/4 cup cooking liquid from lentils
salt and pepper to taste

Put the lentils, onion, garlic cloves, and bay leaf in a large pot. Add enough water to cover lentils by 1.5 inches. Bring to a boil, add salt, then let simmer for 30 minutes, until lentils are tender by intact. Drain lentils. Discard onion, garlic, and bay leaf. Return cooking liquid to pot and bring to a boil, reducing to 1/4 cup. Place lentils in a baking dish.

Preheat the oven to 350 degrees. Whisk together dressing ingredients. Toss with lentils. Mix in arugula and top with goat cheese. Heat through for 15 minutes, then serve.

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