Lentil Salad with Spinach Pecans and Cheddar

Ingredients

• 1 pound lentils (about 2 1/3 cups)
• 1 small onion, halved
• 1 carrot, halved
• 1 clove garlic
• 1 bay leaf
• 1/3 cup pecans
• 4 tablespoons red- or white-wine vinegar
• 1 teaspoon salt
• 1/2 teaspoon fresh-ground black pepper
• 1/2 cup olive oil
• 1 1/2 pounds spinach, stems removed, leaves washed well (about 3 1/2 quarts)
• 1/4 pound aged cheddar cheese

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