Lentil Salad with Goat Cheese Crostini

Ingredients

• 2 ounces chèvre (fresh goat cheese)
• 2 tablespoons finely chopped fresh Italian parsley leaves
• "Dijon Vinaigrette":http://www.chow.com/recipes/10661
• 8 cherry tomatoes, halved
• 1 bunch frisée or curly endive
• ½ small fennel bulb, trimmed and halved
• Freshly ground black pepper
• + 5 more ingredients
• • Extra-virgin olive oil
  • 12 (½-inch-thick) baguette slices (from about half a baguette)
  • 1 teaspoon kosher salt, plus more as needed
  • ¾ cup green or black lentils
  • 1 ½ cups water

Heat the oven to 375°F and arrange a rack in the middle. In a small saucepan, bring the water to a boil over high heat. Add the lentils and measured salt, reduce the heat to low, and simmer until most of the liquid has been absorbed and the lentils are tender, about 15 minutes. Drain through a ...

View full recipe at Chow