Lentil Salad with Spinach Salami and Green Olives

Ingredients

• 2 cups French green lentils, rinsed
• 1 bay leaf
• 1 tablespoon Dijon mustard
• 3 tablespoons red wine vinegar
• 1/2 cup extra-virgin olive oil
• Kosher salt and freshly ground pepper
• 5 ounces baby spinach
• 1/2 small red onion, cut into 1/4-inch dice
• 2 ounces thinly sliced Genoa salami, sliced into 1/2-inch thick strips
• 1/2 cup pitted green picholine olives, halved lengthwise
• 8 large basil leaves, thinly sliced

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