Warm Lentil And Potato Salad With A Garlicky Mustard Vinaigrette

Ingredients

• 2 large shallots, 1 halved, 1 finely diced
• 4 sprigs of thyme
• 1 small bay leaf
• 1 cup dry small green lentils
• 1 small bay leaf
• Salt and pepper
• 1 pound fingerling potatoes
• 2 tablespoons red wine vinegar
• 1 to 2 garlic cloves, minced or smashed to a paste (I use less)
• 1 tablespoon smooth Dijon mustard
• 1/4 cup of your favorite olive oil
• 2 teaspoons capers, rinsed if salted, drained if brined, and roughly chopped
• 2 tablespoons cornichons or other sour gherkins, roughly chopped
• 1 to 2 scallions, thinly sliced
• 1/2 cup chopped flat leaf parsley

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