A Winter Dinner

 

Begin by cooking French lentils in salted boiling water for 25 minutes. Drain. Make the vinaigrette; balsamic vinegar, oil (I use extra virgin avocado oil), Dijon mustard, honey, and salt and pepper. I like to make my dressings in jars and shake to combine. Toss lentils with some of the vinaigrette (can be served warm or cold). Bring brown sugar, a pinch of salt, and a splash of water to a boil in a non stick skillet. Toss whole pecans through and let them dry on a silicone mat or parchment paper.

Toss baby spinach with sliced pear in vinaigrette, top with lentils and pecans. Served here with a grilled rump steak, a lean and flavorful cut.