Lentil salad with blue Valdeon cheese

A cue from Jose Andres' Made in Spain...great little book: you should pick up a copy.

Puy or French lentils

1/2 onion

Garlic cloves

Bay leaf

Green and red bell peppers

Olive oil

Plum tomatoes

Shallot

Sherry vinegar

Valdeon cheese

In a large pot of water, bring lentils, onion (leave in large chunks), garlic, bay leaf, and a small amount of olive oil to boil. Meanwhile, small dice the peppers and tomatoes and chill.

Cook the lentils until tender. Strain lentils, removing aromatics, but reserving cooking liquid. Add the lentils to the peppers and tomato, and continue to chill. Reduce the reserved, flavorful liquid by about 1/2.

Once the lentils are cool, dress with vinegar, shallots and oil. Garnish with chives and cheese.