Makes 4 servings

For the lentils:

• 1 cup small green lentils (Lentilles du Puy)
• 2 tablespoons olive oil
• 2 cloves garlic, minced or pressed
• 1 onion, finely chopped
• 2 teaspoons mixed dried herbs
• salt and pepper
• 1 cup dry white wine
• 2 cups water

For the vinaigrette:

• 1/4 cup olive oil
• 1 1/2 tablespoons red wine vinegar
• 1/2 teaspoon mustard
• 1 teaspoon mixed dried herbs
• salt and pepper

For the finish

• mixed salad greens
• 4 ounces fresh goat cheese

1. In a saucepan, cook the onions and garlic in the olive oil for about 5 minutes or until soft. Stir in herbs, salt and pepper. Add wine, water and lentils and bring to a boil.
2. Turn down heat and cover tightly with a lid. Cook for 30 - 40 minutes, until lentils are done. You may need to drain some water off after cooking.
3. Prepare the vinaigrette by mixing all of the ingredients and shaking vigorously. Pour the vinegarette on top of the warm lentils. Serve on a bed of mixed greens (a mix of baby greens would be perfect) and top with crumbled goat's cheese.