Spinach, Lentil and Asparagus Salad | RICARDO

Ingredients

• 6 oz (170 g) pancetta slices, about 1/4-inch (1/2-cm) thick, diced
• 8 oz (227 g) white button or mixed mushrooms, cut into wedges
• 1/4 cup (60 ml) olive oil
• 3 tablespoons (45 ml) white balsamic vinegar
• 2 teaspoons (10 ml) honey
• 2 teaspoons (10 ml) Dijon mustard
• 1 can 19 oz (540 ml) green lentils, rinsed and drained
• 1/2 bunch thin asparagus, cooked al dente, cut into two or three pieces, and cooled (see note)
• 4 cups (1 litre) baby spinach
• Salt and pepper