Roasted Pepper and Goat Cheese Timables with Lentil Vinaigrette

Combine vinegar and shallot in small bowl.  Gradually whisk in 1/4 cup plus 2 tablespoons oil.  Season vinaigrette with salt and pepper.  Cook lentils in generous amount of boiling salted water until just tender, about 20 minutes.  Drain.  Transfer to small bowl and cool.  Char peppers over gas flame or in broiler until blackened on all sides.  Wrap in brown bag and let stand 10 minutes.  Peel and seed peppers.  Cut into 1-1/2 to 2 inch diameter solid rounds, not rings.  Slice goat cheese into sixteen 1/4 inch think rounds.  Lightly oil baking sheet.  Place 1 red bell pepper round on prepared sheet.  Top with 1 goat cheese round then 1 yellow bell pepper round.  Top with another goat cheese round, then red pepper round.  Repeat layering, forming 7 more timbales.  Drizzle timbales with olive oil. Can be prepared one day ahead.  Cover and refrigerate timebales, lentils and vinaigrette separately.  Bring vinaigrette to room temperature before using.  Preheat oven to 400°.  Bake timbales until goat cheese melts and peppers are warm, about 10 minutes.  Toss watercress, tomatoes and lentils in large bowl with enough vinaigrette to coat.  Divide salad among 4 plates.  Place 2 timbales in center of each plate.  Sprinkle with chives and serve.