Ingredients

For the dressing:

Sea salt
2 teaspoons honey-flavored mustard
2 tablespoons Meyer lemon juice (about 2 small lemons)
1 small shallot, finely chopped
3 tablespoons olive oil
2 tablespoons pistachio oil

For the salad:

1 cup French green lentils
2 cups chicken stock
1/2 cup cold water
2 twigs of thyme
1 bay leaf
Sea salt
1 small fennel bulb, cored and finely sliced with a mandoline
12 quail eggs
1 apple, cored and finely diced
12 three-inch green asparagus spears
Handful of watercress
Fresh coriander, chopped finely
Red peppercorn, crushed

Directions

To prepare the vinaigrette, in a small bowl, add the ingredients in this order: salt, mustard, lemon juice and shallot. Stir and add the oils. Emulsify with a small fork; set aside.

Place the green lentils in a large pot. Add 2 cups chicken stock and 1/2 cup water. Add a few twigs of thyme and a bay leaf. Season with salt and cook the lentils on low heat, covered, for 45 minutes to 1 hour, or until they are tender. Remove the excess water.

In the meantime, bring a large volume of water to a boil. Add a pinch of salt and blanch the asparagus for 1 minute. Rinse them under cold water. Slice each spear in 3 pieces.

Divide the lentils between plates or serving glasses; set aside.

Boil the eggs for 3 minutes and place in cold water. Remove the shell delicately and half each egg; set aside.

In a large bowl, toss together the shaved fennel, the apple, watercress and asparagus. Dress with the vinaigrette.

Top the lentils with this salad mixture and add the eggs. Sprinkle with red peppercorn and coriander, and then serve.

Serves 4 people.