This highly nutritious salad is best when served slightly warm.
4 cups lentils, cooked (green or Le Puy)
½ cup cherry tomatoes, sliced in half
1 shallot, minced
4 Tbsp Dijon mustard
4 Tbsp wine vinegar
Black peper, to taste
1 tsp tarragon (opt.)
1 Tbsp Fine Herbs for Salad
½ cup olive oil
Place all dressing ingredients, except oil, in a bowl.
While stirring dressing, incorporate oil in a thick stream. Let rest 5 minutes.
In another bowl, mix lentils and tomatoes together.
Add dressing, stir well, and serve.