From Good Housekeeping

A dijon mustard and sherry vinegar dressing tops this warm lentil salad.

 

• 8 ounce(s) (1 1/4 cups) French green (de Puy) lentils, picked over and rinsed
• 2 large stalks celery, finely chopped
• 1 medium (6 to 8 ounces) onion, finely chopped
• 1 large carrot, finely chopped
• 2 clove(s) garlic, crushed with press
• 1  bay leaf
• 3 cup(s) water
• 4 sprig(s) fresh thyme, plus additional for garnish
• 1/2 # of White Fish
• 3 tablespoon(s) extra virgin olive oil
• 1/2 cup(s) packed fresh flat-leaf parsley leaves, finely chopped
• 2 tablespoon(s) sherry vinegar
• 2 teaspoon(s) dijon mustard
• Salt (I use Sea Salt for mineral content)
• Pepper

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Directions

1. In 4-quart saucepan, combine lentils, celery, onion, carrot, garlic, bay leaf, water, and 3 thyme sprigs. Heat to boiling on medium-high. Reduce heat to medium-low; cover and simmer 25 to 35 minutes or until lentils are tender.
2. Meanwhile, from remaining thyme sprig, remove leaves and finely chop; discard stem. In medium bowl, combine shrimp, 1 tablespoon olive oil, and chopped thyme. Let stand 15 minutes while lentils simmer. Heat 12-inch skillet on medium-high until very hot. Add fish in single layer and cook 1 to 2 minutes or until browned. Turn fish over and cook 2 minutes longer or until fish just turn opaque throughout.
3. Drain lentil mixture well and transfer to large bowl. Remove and discard bay leaf and thyme sprigs. Toss lentil mixture with parsley, vinegar, mustard, remaining 2 tablespoons oil, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Divide salad among serving plates. Top each serving with Fish; garnish with thyme sprigs.

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