Source: Gordon Hamersley, Hamersley Bistro, Boston, MA.

Serves 6

INGREDIENTS

Salad
2 teaspoons olive oil
1 medium carrot, cut into a small dice
1 medium leek, cut into a small dice and washed well
4 cloves garlic, finely chopped
1 teaspoon chopped thyme
1 cup french lentils
3 cups chicken broth
Salt
Pepper

Vinaigrette
1 tablespoon Dijon mustard
1 shallot, finely chopped
1/4 cup red wine vinegar
Salt
Pepper
3/4 cup olive oil

PREPARATION

1. Heat the olive oil in a small saucepan over medium heat. Add the carrot, leek, garlic and thyme. Cook, stirring, for about 2 minutes. Add the lentils and stir to combine. Add the chicken broth and bring to a boil. Lower the heat and simmer until the lentils are tender, 35-40 minutes. Allow to cool and then drain.
   
   
2. In a small bowl, combine the mustard, shallot, red wine vinegar, salt and pepper to taste. Whisk in the olive oil in a slow steady stream until it’s all incorporated and an emulsion forms.
   
   
3. Place the lentils into a large bowl and add the vinaigrette to taste and toss and season with salt and pepper.