Sprouts, Sprout Tops, Lentils, and Endive

Rinse the lentils and add them to a pot of boiling water.

They should be ready in fifteen to 25 minutes, depending on their age.

Drain them in a colander.

While they are cooking, make the dressing.

Dissolve a tiny pinch of salt in the vinegar, then beat in the oils, sugar, and mustard.

As soon as the lentils are drained, toss them in the dressing.

Slice the endive into thin rounds.

Shred the sprout tops (I like to make them about the width of pappardelle), then blanch them in lightly salted boiling water.

Remove after a few seconds and flash under cold running water.

Do the same with the sprouts, blanching them for a little longer.

Toss the greens, endive, and lentils together.

Cubes of feta cheese.

Crumbled blue cheese, such as Roquefort or Cashel blue.

Paper-thin slices of coppa, speck, or salami.

Chunks of fried apple (toss cubes of peeled apple in hot butter until golden).

Slices of raw pear.

Sprouted mung beans.

Slices of hot butcher shop sausage or blood sausage.

Slices of crisp bacon (of course, but I can never resist them with anything from the cabbage family).