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1
In a heavy saucepan cover lentils with water by 2 inches and simmer until just tender but not falling apart, about 15 minutes.
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2
Drain lentils well in a sieve.
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3
Rinse lentils under cold running water to stop cooking and drain well.
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4
In a bowl toss lentils with 2 tablespoons vinegar and salt and pepper to taste.
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5
(Lentils may be made 2 days ahead and chilled, covered.
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6
Bring lentils to room temperature before proceeding.
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7
).
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8
In a skillet cook bacon over moderate heat until crisp and with tongs transfer to paper towels to drain.
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9
Crumble bacon.
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10
In cleaned saucepan heat 2 tablespoons oil over moderate heat until hot but not smoking and cook shallot, stirring, until golden brown.
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11
Stir in water, cherries, sugar, and remaining 5 tablespoons vinegar and simmer, stirring occasionally, until liquid is reduced by about half, about 10 minutes.
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12
Reduce heat to low and whisk in remaining 2 tablespoons oil in a slow stream until emulsified.
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13
Season vinaigrette with salt and pepper.
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14
Add half of vinaigrette to lentils and toss well.
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15
In another bowl toss spinach with half of lentil mixture, half of bacon, half of cheese, remaining vinaigrette, and salt and pepper to taste.
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16
Divide remaining lentil mixture among 6 plates and top with spinach mixture.
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17
Sprinkle salads with remaining bacon and cheese.
