Ingredients
dressing:
8 tbsp balsamic vinegar
1/2 cup olive oil
1/3 cup finely chopped shallots
1/4 cup water
2 tbsp dijon mustard
2 garlic cloves (minced)
1/4 cup dried cherries
2 tablespoons sugar
salad:
3/8 cup black beluga lentils (prepacked from trader joe’s)
3 bacon slices (about 6 ounces)
3 cups baby spinach leaves
1/4 cup gorgonzola cheese
1/4 cup chopped, toasted walnuts
3 hard boiled eggs (sliced)
3/4 cup roast turkey breast (chopped)
Preparation
In a heavy saucepan cover lentils with water by 2 inches and simmer until just tender but not falling apart, about 5 minutes. Drain lentils well in a sieve. Rinse lentils under cold running water to stop cooking and drain well. In a bowl toss lentils with 2 tablespoons vinegar and salt and pepper to taste. (Lentils may be made 2 days ahead and chilled, covered. Bring lentils to room temperature before proceeding.)
In a skillet cook bacon over moderate heat until crisp and with tongs transfer to paper towels to drain. Crumble bacon.
In cleaned saucepan heat 2 tablespoons oil over moderate heat until hot but not smoking and cook shallot, stirring, until golden brown. Stir in water, cherries, sugar, dijon mustard, and remaining 6 tablespoons vinegar and simmer, stirring occasionally, until liquid is reduced by about half, about 10 minutes. Reduce heat to low and whisk in remaining olive oil in a slow stream until emulsified. Season vinaigrette with salt and pepper.
Place 1/3 spinach on each plate and top with an even amount of each topping and roughly 5 tbsp of dressing drizzled on top.
This should make slightly more dressing than you need, place the leftovers in the fridge for later!
