Lentil Salad With Beets and Spinach

Ingredients

1 1/2 teaspoons sherry vinegar
1/2 teaspoon Dijon mustard
1/8 teaspoon black pepper
2 teaspoons olive oil
1/2 cup precooked lentils (such as Melissas)
1 Roasted Golden Beet, cut into 1/2-inch wedges
1 1/2 cups baby spinach
1 1/2 tablespoons chopped toasted walnuts
1 tablespoon crumbled Cotija cheese

How to Make It

Combine the vinegar, mustard, and pepper in a small bowl. Whisk in the oil until emulsified. Stir together the lentils, beets, and spinach in a bowl. Toss with the dressing. Top with the walnuts and cheese

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black pepper, dijon mustard, Golden Beet