Instructions
Follow the steps and taste along the way.
Roast the fennel
Preheat the oven to 220 °C. Cut the fennel lengthwise into thin wedges and toss with 15 ml olive oil, 2 g salt, and 0.3 g black pepper. Spread it on a baking sheet and roast for 22–25 minutes, until tender and browned at the edges.
Cook the lentils
Rinse the lentils and put them in a saucepan with 700 ml water and the bay leaf. Simmer for about 20–25 minutes, until tender but still holding their shape. Drain, remove the bay leaf, and toss with 2 g salt.
Toast the walnuts
Toast the walnuts in a dry pan over medium heat for 2–3 minutes. Stir them frequently and remove from the heat as soon as they become fragrant; let cool, then roughly chop.
Pan-sear the pear
Quarter the pear, remove the core, and cut it into slices about 1 cm thick. Heat 5 ml olive oil in a pan and cook the pear for about 2 minutes on each side, until golden in spots but still firm.
Mix the dressing and finish the salad
In a bowl, whisk together the apple cider vinegar, mustard, honey, the remaining 10 ml olive oil, 1 g salt, and 0.7 g black pepper. Put the warm lentils, roasted fennel, and spinach in a large bowl; toss with the dressing so the spinach just begins to wilt. Divide among plates, then add the pear, chopped walnuts, and crumbled cheese. Serve while still warm.
