Spinach, Lentil and Asparagus Salad
Ингредиенты
- 6 oz (170 g) pancetta slices, about 1/4-inch (1/2-cm) thick, diced
- 8 oz (227 g) white button or mixed mushrooms, cut into wedges
- 1/4 cup (60 ml) olive oil
- 3 tablespoons (45 ml) white balsamic vinegar
- 2 teaspoons (10 ml) honey
- 2 teaspoons (10 ml) Dijon mustard
- 1 can 19 oz (540 ml) green lentils, rinsed and drained
- 1/2 bunch thin asparagus, cooked al dente, cut into two or three pieces, and cooled (see note)
- 4 cups (1 litre) baby spinach
- Salt and pepper
Инструкция
- In a large skillet, brown the pancetta and mushrooms in 30 ml (2 tablespoons) of the oil. Skim the fat and let cool.
- In a large bowl, combine the remaining oil with the vinegar, honey, and mustard. Add the mushroom mixture, lentils, asparagus, and spinach and toss well. Season with salt and pepper.
