Promised Land CSA » Lentil and roasted beet salad

Ingredients

• 1 pound beets (about 3 medium)
• 1 Tablespoon extra-virgin olive oil
• 1 cup de Puy lentils (small, slate-green lentils from France; but it works using regular lentils)
• 2 teaspoons chopped fresh rosemary, divided
• 1 whole bay leaf (dried or fresh)
• 2 large cloves of garlic, peeled & smashed
• 1/2 medium onion, studded with a whole clove
• 1/2 teaspoon kosher salt, plus additional for seasoning to taste
• 1/4 cup minced fresh flat-leaf parsley
• 6 cups mixed baby greens
• 6 ounces crumbled goat cheese
• 3 Tablespoons sherry vinegar
• 2 Tablespoons whole-grain mustard
• 1 tsp kosher salt
• freshly ground black pepper to taste
• 1/3 cup extra-virgin olive oil
• 2 medium shallots, minced