Remove the leaves from the stems of the Fresh Mint (0.25 ounce) and discard the stems. Finely chop the mint and set aside.
Finely chop the Shallot (1) and set aside. Mince the Garlic (1 clove) and set aside. Zest one teaspoon of Lemon (1) and zest and place in a small bowl. Juice one tablespoon of the lemon into the bowl with the zest.
Trim the top and bottom of the Fennel Bulb (1/2). Slice in half lengthwise and then cut into quarter inch diced pieces. Set aside. Peel the Carrot (1) and cut into quarter inch diced pieces. Set aside.
In a medium saucepan over medium high heat, add Green Lentils (4 ounce), Bay Leaf (1), and two cups of cold water. Bring to a boil. Cover and lower heat to a simmer, cook for 14 minutes or until lentils are tender but not overcooked. Remove the bay leaf and discard.
Drain the lentils in a colander and hold.
Meanwhile, bring a small saucepan with one cup of water to a boil. Add shallots and cook for twenty seconds. Strain and toss with one tablespoon of Champagne Vinegar (1 tablespoon).
In the small bowl with the lemon, add garlic, Olive Oil (1 tablespoon), the remaining Champagne Vinegar (1 tablespoon), and Salt (1/2 teaspoon). Mix until well combined and set aside.
In a large bowl, toss together the lentils, fennel, carrots and shallots. Add the lemon vinaigrette, mint, and Salt (1/4 teaspoon) and Ground Black Pepper (1/4 teaspoon). Toss until fully incorporated. Crumble half of the Goat Cheese (1 ounce) over the lentil salad.
Divide the lentil salad between two plates. Crumble remaining Goat Cheese (1 ounce) over the salad.