INGREDIENTS

• 1 tablespoon grain mustard
• 1 tablespoon white wine vinegar
• 1 small shallot, minced
• A small drizzle of honey
• 2 tablespoons olive oil
• Salt and pepper
• 2 cans of Puy lentils, preferably organic, drained and rinsed
• 6 small- to medium-sized cooked and peeled and cooled beets (some stores sell them this way, which makes this recipe a cinch), finely diced
• 2 tablespoons chopped flat leaf parsley
• 1 tablespoon fresh thyme leaves
• 1 crottin de chèvre, crumbled (optional)

PROCEDURE

In a large bowl, whisk together the mustard, vinegar, and shallot and let stand for 5 minutes.  Add the honey, olive oil, salt, and pepper, and whisk until emulsified.  Add in the lentils, beets, and herbs.  Season to taste.  Plate, and scatter the goat cheese over the top.print this recipe