Spinach, Lentil and Asparagus Salad

Ingredients

• • 6 oz (170 g) pancetta slices, about 1/4-inch (1/2-cm) thick, diced
  • 8 oz (227 g) white button or mixed mushrooms, cut into wedges
  • 1/4 cup (60 ml) olive oil
  • 3 tablespoons (45 ml) white balsamic vinegar
  • 2 teaspoons (10 ml) honey
  • 2 teaspoons (10 ml) Dijon mustard
  • 1 can 19 oz (540 ml) green lentils, rinsed and drained
  • 1/2 bunch thin asparagus, cooked al dente, cut into two or three pieces, and cooled (see note)
  • 4 cups (1 litre) baby spinach
  • Salt and pepper