• 250g dried green lentils
• 200g tomato cherry
• some baby spinach leaves
• 2 carots
• 1 apple
• 200g gruyère
• 3 tbsp olive oil
• 1 tbsp sherry vinegar
• 1 tsp mustard with Provence herbs
Rince the lentils under running water.
Cook according to package directions. Rinse the lentils in cold water until they are chilled, and set aside.
Cut the gruyère into cubes
Peel the carrots and grade them.
Cut the apple into cubes.
To prepare the dressing, combine the mustard, the sherry vinegar and the olive oil.
Toss the dressing with all the salad ingredients. Taste and add more salt and pepper if necessary.