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French Lentil Salad with Roasted Baby Potatoes and Herbs
Ingredients
- 1 cup small green French lentils
- 1 small bay leaf
- Sea salt
- 1 pound fingerling potatoes, halved lengthwise
- Olive oil
- 1 small shallot, minced
- 1 small clove garlic, minced
- 2 tablespoons red wine or sherry vinegar
- 1 tablespoon Dijon mustard
- ½ cup fresh herbs (parsley, basil, mint, chives or a mix), finely chopped
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