2 leeks, white and light green parts only
2 tablespoons cherry vinegar
2 teaspoons whole grain mustard
2 cups cooked lentils
1 ½ cups seedless grapes, halved
3 tablespoon chopped mint
2 cups fresh baby spinach
½ cup feta cheese
3 tablespoons parsley
Heat oil in a medium frying pan, cook leeks until softened, about 4 to 5 minutes. Add cherry vinegar and mustard to the pan.
Place lentils in a large mixing bowl, add leek and spinach mixture, grapes, feta cheese and parsley. Toss all ingredients until well combined.