Lentil Salad with wild peaches, Pecans & Goat's cheese

Ingredients for the Salad

1/2  cup lentils 

3 to 4 wild peaches

2 big handfuls arugula

3 to 4 ounces of goat's cheese

1/2 cup of pecans

1 handful of flat leaf parsley

1 shallot 

Ingredients for the Dressing

2 garlic cloves

1 tablespoon mustard

6 tablespoons olive oil 

5 tablespoons red wine vinegar 

1 teaspoon cumin

1/2 teaspoon cinnamon

1/2 teaspoon pepper flakes

salt and pepper generously

Cook lentils according to directions. For a salad like this I like the lentils al dente. While the lentils are cooking, slice the peaches and chop the pecans and parsley. Combine all the ingredients for the dressing and blend. If you don’t have a blender you can finely mince the garlic and combine all the dressing ingredients in a jar with a lid and shake it up. Drain the cooked lentils then toss them with arugula and top with the rest of the salad ingredients. Drizzle the dressing on top.