Green Lentil Salad With Asparagus Apple And Fennel

Ingredients

• Sea salt
• 2 tsp honey-flavored mustard
• 2 tbsp Meyer lemon juice
• 1 small shallot, finely chopped
• 3 tbsp olive oil
• 2 tbsp pistachio oil
• 1 cup French green lentils
• 2 cup chicken stock
• 1/2 cup cold water
• 2 x twigs of thyme
• 1 x bay leaf
• 1 small fennel bulb, cored and finely sliced with a mandoline
• 12 x quail eggs
• 1 x apple, cored and finely diced
• 12 three inch green asparagus spears
• Handful of watercress
• Fresh coriander, chopped finely
• Red peppercorn, crushed

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