Warm Lentils and Spinach Salad
- Heat half of the oil in large skillet set over medium heat; cook fennel and onion for about 5 minutes or starting to soften. Stir in lentils; cook for about 3 minutes or until vegetables are tender and lentils are heated through.
- Meanwhile, whisk together remaining oil, red wine vinegar, maple syrup, Dijon mustard, salt and pepper. Add to skillet; bring to simmer. Stir in spinach; cook for about 1 minute or just starting to wilt. Transfer to serving dish and garnish with pomegranate seeds and pine nuts.
Tip: Substitute dried cherries or cranberries for pomegranate seeds.
Cooking Method: Sauté / Pan Fry
World Cuisine: Middle Eastern
Product: Extra Virgin