Lentil Spinach Salad
1/2 cup black beluga lentils
4 cups spinach
8 spears asparagus
2 oz goat cheese
4 shallots, thinly sliced crosswise
1 clove garlic, finely minced
1 shallot, finely minced
1 tablespoon balsamic vinegar
2 teaspoons Dijon mustard
1 tablespoon water
3 tablespoons olive oil
1/4 teaspoon kosher salt
1/4 teaspoon fresh ground pepper
Bring lentils to a boil in a cup of water, then simmer for 10-15 minutes until just tender. Drain and rinse, and chill until ready to assemble salad.
Steam the asparagus, till brilliant green and almost tender, and then place in an ice bath to cool. Slice into 1 inch pieces on the diagonal. Chill until ready to assemble salad.
Poach your eggs. I like these tips on how to poach an egg. You can also do this in advance and reheat if you like.
Prepare the dressing by combining garlic, shallot, balsamic vinegar, mustard, water, olive oil, salt and pepper in a small bowl. Whisk well.
Using half of the dressing, lightly toss the spinach. Place on each salad plate. Top with a handful of lentils, asparagus, and a poached egg. In a shallow pan, fry the shallots in a little olive oil until crispy and drain on paper towels. Top the salad with the crispy shallots and some crumbled goat cheese. Season with salt and pepper. Serve with additional dressing on the side.