Warm French Lentil Salad with Goat Cheese

Place lentils in a saucepan with 3 cups cold water, bay leaf, and 1/4 tsp salt. Bring to a boil, reduce heat, and simmer for 20-25 minutes until tender but not mushy. Drain, discard bay leaf, and set aside.

Preheat oven to 400F. Toss quartered shallots with 1 tbsp olive oil and a pinch of salt on a small baking sheet. Roast for 18-20 minutes until deeply caramelized and soft.

Whisk together remaining 3 tbsp olive oil, sherry vinegar, Dijon mustard, minced garlic, thyme leaves, remaining salt, and pepper until emulsified.

While lentils are still warm, combine them with roasted shallots in a large bowl. Pour vinaigrette over and toss gently to coat. Fold in chopped parsley.

Spread arugula across a serving platter. Spoon the warm dressed lentils over the greens and scatter crumbled goat cheese on top. Serve immediately while the lentils are still warm.