Herbed Salmon Lentils - California Ripe Olives

Ingredients

• 3 cups cooked lentil beans
• 8 ounces asparagus, cooked and cut into 2-inch pieces
• 8 ounces hot smoked salmon, flaked
• 1 cup California Black Ripe Olives, halved
• 1 shallots, thinly sliced into strips
• 1/4 cup chervil, chopped
• 1/4 cup chives, chopped
• 2 tablespoons sherry vinegar
• 1 tablespoon olive oil
• Kosher salt and ground black pepper to taste
• 1/4 cup toasted chopped walnuts