Lentil and Carrot Salad with Mustard Vinaigrette – Rancho Gordo

Ingredients

• 2 garlic cloves, minced
• ½ yellow onion, finely chopped
• 1 teaspoon Dijon mustard (or to taste)
• 3 tablespoons white wine vinegar or Champagne vinegar (or to taste)
• ½ cup olive oil
• Salt and pepper to taste
• 2 to 4 carrots, peeled then grated (about 2 cups grated)
• 1 cup cooked Rancho Gordo French-Style Green Lentils or Black Caviar Lentils
• 1 cup chopped fresh parsley