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Herby French Lentil Salad with Carrots, Goat Cheese, and Pistachios
Ingredients
  • 1 cup dried French green lentils (le Puy)
  • 1 bay leaf
  • 3 tablespoons olive oil
  • 7 tablespoons red wine vinegar, divided
  • 2 teaspoons Dijon mustard
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 4 medium carrots (about 8 ounces total)
  • 3 medium scallions
  • ½ cup fresh parsley leaves
  • 4 ounces fresh goat cheese
  • 5 ounces mixed greens (about 5 packed cups)
  • ½ cup shelled, roasted, and lightly salted pistachios, divided
Steps
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