Lentils in French Vinaigrette, Smoked Salmon

The coin shaped lentils symbolize prosperity and once cooked, increase in size, evoking the idea of ​​abundance. Traditionally, lentils should be eaten just after the stroke of midnight. The more lentils you eat, the more the new year will be full of wealth, luck, and prosperity. In Italy, it is tradition in many homes to eat a bowl of lentil soup after midnight ensuring financial security throughout the year. I like this French version which is now popular is so many French Bistro.

INGREDIENTS
Serve 4
1 Cup lentils
1 Bay Leaf
4 Slices Smoked Salmon cut in small strips.

Be sure to use a large enough saucepan as the lentils will double or triple in size. Bring to a boil, cover lightly, reduce heat and simmer until they are tender. Cooking time is typically beetwig 15 to 20 minutes. 
Once cooked, rinced them in cold water and drain them - Let them cool at room temperature whilst you prepare the vinaigrette.

Vinaigrette
1 Medium size French Shallot finely minced
2 Teaspoons Dijon Mustrard
1/4 Cup Olive Oil
3 Tablespoons Red Wine Vinegar
1 Teaspoon Maple Syrup
Salt & Pepper to taste
I always start with the Dijon Mustard – Using a small whisk, slowly pour the olive oil over the mustard and gradually build a “mayonnaise-like” foundation, to which you add the red wine vinegar at the end. Add the maple syrup, salt and pepper and voila ! Simply pour over the lentils and mix well.
For better results, let the lentils rest in the fridge overnight so they have a chance to absord all the flavours.
I use a plating form ring in which I put the lentils and press, so they keep their shape. Place in the middle of the plate and just before serving, cut a few slices of smoked salmon in strips and place on top of the lentils and a few thin slices of French shallots.