*Eliminate or use vegan cheese for vegan or dairy free
Adapted from David Leibovitz French Lentil Salad with Goat Cheese and Walnuts, page 234 of My Paris Kitchen.
I adapted his recipe to make it low sodium by incorporating a Citrus Pepper blend for flavor instead of salt. He also suggests using half walnut oil and half olive oil, and I substituted Meyer lemon oil because its bright citrus notes also compensate for the lack of salt (plus I used pecans instead of walnuts in the salad).
Also, an aged cheese such as Cabot Creamery Aged Vermont White Cheddar packs a ton of flavor in those tiny cubes.