This is a simple salad you can serve warm or cool, on its own or as a bed for grilled sausage, fish or chicken.
Rinse 1 cup of french lentils and then put in a saucepan, cover with an inch or two of water, and simmer for 20-25 minutes. The lentils should be slightly al dente. Drain and set aside to cool.
While they cool, prepare the rest of the salad in a serving bowl or container: Whisk together:
1/4 cup olive oil
3T apple cider vinegar
1t quince mustard
Then add:
1 thinly sliced tropea onion, or half another fresh onion
1/2 bunch finely chopped flat parsley
the leaves from 1/2 bunch of fresh thyme
1/2 cup chopped celery
1 cup cooked black chickpeas
3-4 oz of chevre, broken up into small pieces
Once the lentils have cooled, toss everything together and season with plenty of salt and pepper. Garnish with 1 cup of toasted walnuts (do not skip the toasting, it really does add wonderful flavor) and some pickled red cabbage or kraut.
