Lentil Spinach Salad
Ingredients
- 1/2 cup black beluga lentils
- 4 cups spinach
- 8 spears asparagus
- 2 oz goat cheese
- 4 shallots, thinly sliced crosswise
- 4 eggs
- Dressing
- 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
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