Lentil Mushroom Salad with Berbere Lemon Vinaigrette

Ingredients

• Berbere Lemon Vinaigrette:
• 1/2 cup olive oil
• 1/4 cup lemon juice
• 1 tsp Piquant Post Berbere
• 1 pinch salt
• For the Lemon Mushroom Salad:
• 2 Tbsp olive oil
• 2 oz wild mushrooms, clean
• Salt and pepper to taste
• 1 1/2 cups lentils, cooked
• 4 oz arugula (or other salad greens)
• 1 Tbsp chopped chives
• 2 Tbsp pomegranate seeds