French Lentil Salad with Goat Cheese and Walnuts From 'My Paris Kitchen'

Rinse the lentils and put them in a saucepan with plenty of lightly salted water, the bay leaf, and the thyme. Bring to a boil, decrease the heat to a simmer, and cook for 15 minutes. Add the finely diced vegetables and cook for another 5 to 10 minutes, until the lentils are tender; be careful not to overcook them. While the lentils are cooking, make the dressing. Mix the vinegar, salt, mustard, oil, and shallot in a large bowl. Drain the lentils well and mix them into the dressing while still warm, stirring to coat the lentils. Remove the bay leaf and thyme and let cool to room temperature, stirring occasionally. Add a few grinds of black pepper and mix in the parsley, chopped nuts, and goat cheese. Taste, and add additional salt, if desired. I serve the salad at room temperature or warm. If served warm, omit the goat cheese, or crumble it on top at the last minute, so it doesn’t melt—but instead, slightly softens. The salad can be made up to 2 days ahead and refrigerated. Let it come to room temperature before serving; it may need to be re-seasoned once refrigerated.