Lentil and Kielbasa Salad

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Good olive oil

2 cups medium-diced leeks, white and light green parts 

1 cup (1/4-inch-diced) carrots (2 carrots) 

1 pound green French Le Puy lentils, rinsed and drained 

1 whole peeled onion stuck with 6 whole dried cloves 

1 small turnip 

1 tablespoon minced garlic (3 cloves) 

3 tablespoons Dijon mustard 

5 tablespoons good red wine vinegar 

Kosher salt and freshly ground black pepper 

6 scallions, white and green parts, thinly sliced crosswise 

1 1/2 teaspoons chopped fresh thyme leaves 

1/2 cup minced fresh parsley leaves 

10 ounces kielbasa, halved lengthwise and sliced 1/2 inch thick diagonally 

6 (1/2-inch-thick) diagonal slices of a baguette 

4 ounces creamy herbed goat cheese, such as Montrachet