Warm Spinach Goat Cheese Salad

A tasteful that's easily adaptable based on what's on hand and what's in season and what you like. The essentials are simply the lentils (preferably 'meaty' lentils such as French green lentils, or black lentils.) and the vinegar-brightened vegetables. And how I love savoring the melty goat cheese with the crisp vegetables! The Roasted Beet with Orange and Walnut Dip also worked wonderfully as dressing for this salad. They make a pretty pair =)

Ingredients:
(serves 2)
3 cups salted water
1/4 cup green lentils

1 small onion, minced
1/2 carrot, cubed
vegetables (capsicum, celery, etc) cubed
2 tablespoons balsamic vinegar
3 ounces spinach, tough stems removed, cut into narrow strips
2 ounces goat cheese, broken into pieces
Salt & pepper to taste

1. Bring water to a boil. Add the lentils and cook til done, about 30 minutes.
2. Sautee onion with a pinch of salt over medium heat. Add vegetables. Stir to coat til crisp-tender. Stir in the vinegar.
3. Combine hot lentils, vegetables, spinach and goat cheese until spinach 'cooks' from heat of lentils. Season to taste. Serve at once.