Ingredients

• 1 1/2 cups green lentils
• 3 cups chicken stock (I use homemade, unsalted)
• 1 carrot, peeled and finely diced
• 1 stalk celery, finely diced
• 1 teaspoon herbes de provence
• 1 bay leaf, preferably fresh
• 1 pint cherry tomatoes
• 3 scallions, finely chopped, including green tops
• 1 tablespoon fresh parsley, chopped
• 1/2 cup fresh goat cheese, crumbled (or, my preference, mild feta)
• mixed baby greens (or the salad greens of your choice)
• 1/2 cup extra virgin olive oil
• 2 tablespoons fresh lemon juice
• 3 cups water
• 1 teaspoon Dijon mustard
• 1 garlic clove, peeled and pierced with a fork (you can use more)
• 1 tablespoon capers, drained and chopped