Warm Pork, Asparagus And Gnocchi Salad

• 1/2 cup red lentils
• 1/4 cup fruit vinegar
• 1-2 tsp sugar
• 1/4 cup walnut oil
• 1 None shallot, chopped
• 1/4 cup chopped fresh chives
• 4 tbsp vegetable oil
• 12 oz pork tenderloin, thinly sliced
• 1 1/3 lbs fresh gnocchi
• None None Freshly grated nutmeg, to taste
• 2 lbs asparagus, woody ends snapped off, sliced on the diagonal
• 1/2 cup shaved Parmesan cheese

1. Cook the lentils in boiling water for 10 mins. Drain; refresh with cold water. Meanwhile, whisk the vinegar, sugar and a pinch each of salt and black pepper in a medium bowl. Gradually whisk in the walnut oil, then stir in the shallot and chives. Add the lentils; toss to coat well. Set aside.
2. Heat 2 tbsp of the vegetable oil in a large skillet on medium-high heat. Cook the pork in batches, turning, for 3 mins. Remove from the pan. Heat remaining 2 tbsp oil in the pan. Cook the gnocchi for 5 mins, turning. Season with salt, black pepper and nutmeg.
3. Meanwhile, blanch the asparagus in boiling salted water for 3 mins. Drain and refresh with cold water. Add to the gnocchi and cook for 2 mins.
4. Toss the lentils, pork, gnocchi and asparagus together and season with salt and black pepper. Serve sprinkled with Parmesan cheese,

red lentils, fruit vinegar, sugar, walnut oil, shallot, fresh chives, vegetable oil, pork tenderloin, fresh gnocchi, nutmeg, parmesan cheese

Taken from recipes-plus.com/api/v2.0/recipes/26535 (may not work)