Warm Pork, Asparagus And Gnocchi Salad - cooking recipe

Ingredients

1/2 cup red lentils
1/4 cup fruit vinegar
1-2 tsp sugar
1/4 cup walnut oil
1 None shallot, chopped
1/4 cup chopped fresh chives
4 tbsp vegetable oil
12 oz pork tenderloin, thinly sliced
1 1/3 lbs fresh gnocchi
None None Freshly grated nutmeg, to taste
2 lbs asparagus, woody ends snapped off, sliced on the diagonal
1/2 cup shaved Parmesan cheese

Preparation

Cook the lentils in boiling water for 10 mins. Drain; refresh with cold water. Meanwhile, whisk the vinegar, sugar and a pinch each of salt and black pepper in a medium bowl. Gradually whisk in the walnut oil, then stir in the shallot and chives. Add the lentils; toss to coat well. Set aside.
Heat 2 tbsp of the vegetable oil in a large skillet on medium-high heat. Cook the pork in batches, turning, for 3 mins. Remove from the pan. Heat remaining 2 tbsp oil in the pan. Cook the gnocchi for 5 mins, turning. Season with salt, black pepper and nutmeg.
Meanwhile, blanch the asparagus in boiling salted water for 3 mins. Drain and refresh with cold water. Add to the gnocchi and cook for 2 mins.
Toss the lentils, pork, gnocchi and asparagus together and season with salt and black pepper. Serve sprinkled with Parmesan cheese,