Warm Lentil and Sausage Salad

Pick over and wash the lentils. Put them in a saucepan and cover with water. Bring pot slowly to a boil and drain. Cover the lentils again with 1 quart of fresh water and bring to a boil, skimming occasionally. Reduce heat and simmer for 20 minutes.

Add the Cognac and continue to cook for about 10 more minutes, until the lentils are tender. Drain and discard the liquid. Store the lentils in a deep bowl.

Meanwhile, combine the vinegar, mustard, salt and oils for the vinaigrette. Mix half of the vinaigrette and the onion with the lentils.

Cover and store lentils in the refrigerator for a few hours, stirring occasionally.

Just before serving, arrange the arugula on plates.

Remove and discard the onions from the lentil mixture.

Cook the sausage in a non-stick skillet until slightly browned. Slice the sausages and return them to the skillet with the lentils.

Cook gently over moderate heat for about 1 minute. Add the parsley and remaining vinaigrette.

Season with salt and pepper to taste. Divide the lentil mixture evenly on six plates.

NOTE: French lentils have a grayish-brown exterior and a creamy yellow interior. They are also known as European lentils.