Spring Greens with Quick Pickled Lentils & Vegetables

Ingredients

QUICK PICKLE:

1 cup (250 mL) white wine vinegar

1 Tbsp (15 mL) whole grain mustard

1/4 cup (60 mL) sugar

1 Tbsp (15 mL) kosher salt

dash, ground black pepper

1/2 cup (125 mL) thinly sliced carrot

1/2 cup (125 mL) thinly sliced radishes

1 cup (250 mL) cooked green lentils

SALAD:

1 Tbsp (15 mL) lemon juice

1 tsp (5 mL) honey

1 Tbsp (15 mL) canola oil

8 cups (2 L) spring green mix (arugula, spinach, baby frisee, endive slices, etc.)

1/4 cup (60 mL) toasted pumpkin seeds (plus more for garnish)

1/4 cup (60 mL) crumbled goat cheese (optional)