1. Remove stems from mustard greens. Wash leaves thoroughly, and pat dry. Coarsely chop leaves to equal 16 cups.
2. Bring 2 quarts water to a boil inan 8-quart Dutch oven or stockpot. Add mustard greens; cover and cook 7 minutes. Drain greens, reserving cooking liquid. Rinse greens under cold water; drain and pat dry.
3. Return cooking liquid to pan. Add lentils, garlic, and bay leaf; bring to a boil. Cover, reduceheat, and simmer 25 minutes or until lentils are tender. Drain; discard cooking liquid, garlic, and bay leaf.
4. Combine mustard greens and lentils in a bowl. Combine vinegar and next 5 ingredients (vinegar through pepper) in a small bowl, and stir well with a wire whisk. Pour dressing over greens mixture, tossing gently to coat. Sprinkle with cheese.