Lentil Salad with Gorgonzola | Christopher Kimball’s Milk Street | Recipes, TV and Cooking Tips

Ingredients

• ½ cup white balsamic vinegar
• 2 medium shallots, peeled, halved lengthwise, thinly sliced
• Kosher salt
• 1 garlic head
• 2 medium carrots, halved crosswise
• 1 celery rib, halved crosswise
• 1 tablespoon yellow mustard seeds
• 6 sprigs fresh thyme, tied together
• 2 bay leaves
• 1½ cups (10 ounces) French green lentils, sorted and rinsed
• 1 tablespoon extra-virgin olive oil
• 2 ounces Gorgonzola cheese, crumbled (about ¾ cup)
• ½ cup chopped fresh parsley
• ½ cup walnuts, toasted and chopped
• Ground black pepper