Warm Lentil And Potato Salad With A Garlicky Mustard Vinaigrette

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2 large shallots, 1 halved, 1 finely diced

4 sprigs of thyme

1 small bay leaf

1 cup dry small green lentils

1 small bay leaf

Salt and pepper

1 pound fingerling potatoes

2 tablespoons red wine vinegar

1 to 2 garlic cloves, minced or smashed to a paste (I use less)

1 tablespoon smooth Dijon mustard

1/4 cup of your favorite olive oil

2 teaspoons capers, rinsed if salted, drained if brined, and roughly chopped

2 tablespoons cornichons or other sour gherkins, roughly chopped

1 to 2 scallions, thinly sliced

1/2 cup chopped flat leaf parsley

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