jerusalem artichoke, lentil, mushroom and bacon salad

1. 1 1/2 tbsp white wine vinegar
2. 1 tsp dijon mustard
3. 3 tbsp  olive oil
4. 3 tbsp rapeseed oil

ingredients:

1. 175g puy lentils
2. 1 onion
3. 3 sticks of celery
4. 25g parsley
5. 350g jerusalem articokes
6. squeeze of fresh lemon juice
7. 150g bacon lardons
8. 100g spinach
9. exotic mushrooms
10. 10g butter
11. olive oil

directions:

1. place the lentils in a pan and cover with cold water. bring them to the boil and then turn the heat down, simmer for 25 minutes.
2. place the white wines vinegar, dijon mustard, olive oil and rapeseed oil into a blender and blitz for 30 seconds to make the dressing.
3. finely chop the onion and celery. place in a frying pan over a medium heat with a tsp of olive oil and sweat for 3-5 minutes.
4. rinse the cooked lentils. take the sauted onion and celery off the heat, add the lentils to the pan and stir to soak up the juices. 
5. add 1/3 of the dressing to the lentil, onion and celery mix along with the parsley and stir.
6. place the jerusalem artichokes into a pan with water, salt and a squeeze of lemon juice  and bring to the boil. turn heat down and simmer for 15 minutes.
7. rinse and drain the tender jerusalem artichokes under cold water. slip the skins off and slice. 
8. saute the sliced tender artichokes along with the lardons until coloured and cooked through. 
9. toss the cooked artichokes and lardons along with spinach in the rest of the dressing.
10. saute the mushrooms in the butter until coloured.
11. to serve layer the lentil mix on the bottom, the artichoke mix in the centre and top with the mushrooms.
12. enjoy!