Preheat the olive oil in a large nonstick skillet over medium high heat. Add in the sweet potato and cook until lightly caramelized on all sides, about 3 minutes. Add 2 tablespoons of water, cover the pan and cook for an additional 3 minutes.
Let the water evaporate, then add in the pear and honey and cook uncovered until the honey coats the potato and the pear, and both yield a golden brown colour on all sides. Set aside to cool.
In a bowl or a platter, lay down the spinach leaves, top with the lentils, pear, sweet potatoes, cherries, chevre and Dorset Cereals delightful pecan & almond granola .
In a jar or bowl, mix together the honey, vinegar, oil, mustard and season with salt and pepper, to taste. Serve the salad at room temperature and the dressing alongside the salad.
Ingredients
Salad
1 tbsp. olive oil
1 sweet potato, peeled and diced into ¼” cubes
1 pear, diced into ¼” cubes
1 tbsp. honey
5 oz baby spinach leaves
1 cup canned lentils, drained and rinsed
¼ cup dried cherries
2 tbsp. chevre, crumbled
⅓ cup Dorset Cereals delightful pecan & almond granola
