Heat the oven to 375°F and arrange a rack in the middle. Place lentils in a small saucepan, add about 1 1/2 cups water (enough to cover the lentils) and 1 teaspoon kosher salt, and bring to a simmer over medium heat. Bring to a gentle simmer and cook, uncovered, stirring occasionally, until tender. Add more water if necessary. Remove from heat and set aside to cool.
While lentils are cooking, cut fennel lengthwise into paper-thin slices; set aside. Trim frisée leaves, using a knife or scissors to cut away any dark green leaves (use only the white and light green parts). Cut the head of the frisée in half crosswise, then cut off the stem end.
Drain lentils and place in a mixing bowl. Add fennel, frisée, tomatoes, vinaigrette, and herbs, season generously with salt and freshly ground black pepper and mix thoroughly.
For the crostini, cut the baguette on the bias into 1/2-inch-thick slices. Brush with olive oil, season with salt and freshly ground black pepper. Bake until golden and crunchy, top with goat cheese, 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.
]]>