Lentil Salad With Asparagus And Goat Cheese - cooking recipe

Ingredients

1/2 lb red lentils
1 1/2 lb green asparagus, trimmed
3 tbsp white wine vinegar
1 tsp medium-hot mustard
1/2 tsp honey
3 tbsp olive oil
2 None shallots, thinly sliced
4 None chives, finely chopped
1/2 lb goat cheese, crumbled

Preparation

Cook lentils in boiling water for 15-20 mins. Drain. Cook asparagus in boiling salted water for 5 mins. Drain and chop. Whisk vinegar, mustard and honey and season. Whisk in oil and season again. Toss with lentils, shallots, chives and asparagus. Adjust seasoning. Sprinkle with cheese and serve.