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
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 4 medium carrots (about 8 ounces total)
• 3 medium scallions
• 1/2 cup fresh parsley leaves
• 4 ounces fresh goat cheese
• 5 ounces mixed greens (about 5 packed cups)
• 1/2 cup shelled, roasted, and lightly salted pistachios, divided

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