- 1Heat the oven to 375°F and arrange a rack in the middle.
- 2In a small saucepan, bring the water to a boil over high heat. Add the lentils and measured salt, reduce the heat to low, and simmer until most of the liquid has been absorbed and the lentils are tender, about 15 minutes. Drain through a fine-mesh strainer and transfer to a large bowl. Let cool to room temperature, about 20 minutes.
- 3Meanwhile, place the baguette slices on a baking sheet, brush with olive oil, and season with salt and pepper. Bake until golden brown, about 5 minutes; set aside.
- 4Cut the fennel lengthwise into paper-thin slices and place in the bowl with the lentils; set aside.
- 5Trim the frisée or endive by using a knife or scissors to remove any dark green leaves (use only the white and light green parts). Cut the head in half crosswise, then cut off and discard the stem end. Pull apart the remaining leaves, wash, and dry thoroughly. Add to the bowl of lentils and fennel. Add the tomatoes, vinaigrette, and parsley, season with salt and pepper, and toss to combine.
- 6Spread the goat cheese on the toasted baguette slices and serve with the salad.
Beverage pairing: Domaine aux Moines Savennières “Roche aux Moines,” France. France’s Loire Valley is famous for its goat cheese, so it’s always smart to go with a wine from there as well. Sauvignon Blanc is a famous partner for chèvre, but the lentils call for something a little earthier. Luckily, there’s just such a grape, Chenin Blanc, that has the verve of Sauvignon Blanc and a little loamy quality to pick up the lentils beautifully.