Curried Lentil Salad

I decided to step out a bit and try some different flavors. This curried lentil salad is inspired by the salad at Fords Filling Station in Culver City. There are two options for this recipe, 1 is vegetarian the other is for meat eaters. Since I typically like a little meat with my meals, I chose the latter. Just substitute oil for panchetta and you should be good to go.

Ingredients
Mixed greens
Goat cheese
Lentils (precooked from Trader Joes Works)
1/8 pound panchetta
Walnuts
1/8 tbsp curry powder
1/4 tbsp cayenne
salt
black pepper
1 c balsamic vinegar
1/4 cup olive oil
2 tbsp sugar

1. Toast the walnuts with a little salt
2. Reduce balsamic vinegar until thick
3. Mix in a blender with oil and sugar to create an emulsion
4. Cook Panchetta
5. Heat lentils in the pan with panchetta on low heat and add seasonings (don't go crazy with the curry so you can still taste the lentils)
6. Add lentils, greens and goat cheese to plate and garnish with walnuts.
7. Salt to taste and drizzle balsamic dressing onto the plate.