Spinach Salad With Walnut Crusted Goat Cheese

• Salad
• 1 bunch Washed baby spinach
• 2 tablespoons Olive oil
• 1 Large sweet potato
• 1 Log of chevre
• Egg-beaten
• Pear Dressing
• 1 Pear - peeled, cored and cubed
• 1/4 cup Olive oil
• 1/4 cup Apple cider vinegar
• 2 tablespoons Dijon mustard
• pinch Dried thyme
• pinch Salt

1. 1. Toss your cubed sweet potatoes with a few tablespoons of oil, to coat. Place them in a single layer on a parchment lined cookie sheet and roast at 425. How long this takes will depend on how big your pieces are. Mine took about 35 minutes. Turn them after about 20 minutes and keep roasting them until they begin to caramelize at the edges.
2. 2. Cook your lentils in 2 cups of water. Bring water to a boil, add the lentils and simmer until tender. (About 20 minutes, but this can vary depending on type and age of lentil)
3. 4. Dip each goat cheese round in the beaten egg, then press the walnuts into the round. Heat a dry pan over medium-high heat. Put the walnut crusted goat cheese round in the pan and toast until the nuts begin to brown. Carefully turn the rounds and brown the other side.
4. 5. Assemble the salad. This can be served on a large platter or on plated individually. Layer a bed of spinach, the lentils and the sweet potato on the plate. Place the walnut crusted chevre in the middle of the plate and drizzle with dressing.
5. Enjoy!

salad, baby spinach, olive oil, sweet potato, chevre, egg, dressing, olive oil, apple cider vinegar, mustard, thyme, salt

Taken from food52.com/recipes/28285-spinach-salad-with-walnut-crusted-goat-cheese (may not work)