Lentil Salad with Tomatoes and Watercress

Admittedly, I haven't tried this recipe yet. It's been hanging on my refrigerator all spring and summer, with good intentions. I am lentil-obsessed lately, so this one is on my short-list. If you make it before I do, let me know what you think.

Vinaigrette:
2 tablespoons balsamic vinegar
1 tablespoon minced capers, drained
1 garlic clove, minced
2 tablespoons extra-virgin olive oil

Salad:
1 1/3 cups petite green or brown lentils
2 bay leaves
1/2 cup finely chopped celery, with some leaves
1/2 cup finely chopped red onion
1/4 cup chopped fresh flat-leaf parsley
1/2 teaspoon salt
12 cherry tomatoes, halved
1/4 cup chopped fresh chives, divided
4 cups trimmed watercress

To prepare vinaigrette, whisk together all ingredients. Add salt and black pepper to taste.

To prepare salad, combine 4 cups water, lentils, and bay leaves in a medium saucepan; bring to a boil. Reduce heat; simmer 18 to 20 minutes. Drain; discard bay leaves. Gently stir together lentils, celery, onion, parsley, and salt. Add tomatoes and 2 tablespoons chives. Drizzle with vinaigrette; toss gently to coat. Divide watercress evenly among 6 plates; top with 3/4 cup lentil mixture. Top with remaining 2 tablespoons chives.