Rinse the lentils, then transfer to a small saucepan and cover with hot water (from the tap) by about 2 inches; bring to a boil over high heat.

1 cup green lentils

Wash and dry the fresh produce. (Skip the mixed greens if they came pre-washed.)

1 (5 oz) pkg spring mix (mixed greens)
4 peaches

Trim off and discard the root ends of the garlic; peel and mince or press the garlic. Transfer to a small bowl (that will be used to prepare the dressing).

2 cloves garlic

Once the water in the saucepan is boiling, reduce the heat to a simmer and cook the lentils until they are just tender, 15 to 20 minutes. Drain in a colander, rinse under cold water, and set aside to cool and drain further.

To the garlic, add olive oil, balsamic vinegar, Dijon, salt, and pepper; whisk together and set aside.

6 tbsp extra virgin olive oil
2 tbsp balsamic vinegar
½ tsp Dijon mustard
1 tsp salt
½ tsp black pepper

Transfer the greens to a large salad bowl.

Quarter the peaches lengthwise (around the pit) and twist the quarters to separate, then remove and discard the pit; cut each quarter lengthwise into thin wedges. Add to the salad bowl.

Roughly chop the walnuts and add to the salad bowl.

½ cup walnuts

Crumble the goat cheese with your hands and place in a small bowl.

1 (4 oz) log goat cheese

Once drained, add the lentils to the salad bowl; toss to combine.

To serve, divide the salad between plates or bowls, top with the goat cheese, and drizzle with the dressing. Enjoy!