French Lentil Salad with Goat Cheese and Walnuts from 'My Rural France Kitchen'

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subheading: For the Lentils:

1 ½ cups (270g) French green lentils (preferably from Le Puy)

1 bay leaf

5 sprigs thyme

1 carrot, peeled and finely diced

1 small red onion, peeled and finely diced

1 rib celery, finely diced

subheading: For the Dressing:

1 tablespoon red wine vinegar

1 ¼ teaspoons sea salt or kosher salt, plus more as needed

1 teaspoon Dijon mustard

⅓ cup (60ml) olive oil, or half walnut oil and half olive oil

1 small shallot, peeled and minced

subheading: For Serving:

Freshly ground black pepper

½ cup (30g) finely chopped fresh flat-leaf parsley

1 cup (100g) walnuts or pecans, toasted and coarsely chopped

1 cup (130g) crumbled fresh or slightly aged goat cheese or feta cheese

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