Spinach and Lentil Salad with Oregon Blue Cheese and Tart Cherry Vinaigrette

• 3/4 cup green lentilsgreen-lentils
• 7 tablespoons red-wine vinegarvinegar
• 8 bacon slices (about 6 ounces)bacon
• 1/4 cup olive oilolive-oil
• 1/3 cup finely chopped shallotshallot
• 1/4 cup waterwater
• 1/2 cup dried unsweetened tart cherries (about 3 ounces)
• 2 tablespoons sugarsugar
• 3 1/2 cups baby or regular spinach leaves
• 1/3 cup blue cheese (about 2 ounces), preferably Oregon Blue

1. 01In a heavy saucepan cover lentils with water by 2 inches and simmer until just tender but not falling apart, about 15 minutes. Drain lentils well in a sieve. Rinse lentils under cold running water to stop cooking and drain well. In a bowl toss lentils with 2 tablespoons vinegar and salt and pepper to taste. (Lentils may be made 2 days ahead and chilled, covered. Bring lentils to room temperature before proceeding.)
2. 02In a skillet cook bacon over moderate heat until crisp and with tongs transfer to paper towels to drain. Crumble bacon.
3. 03In cleaned saucepan heat 2 tablespoons oil over moderate heat until hot but not smoking and cook shallot, stirring, until golden brown. Stir in water, cherries, sugar, and remaining 5 tablespoons vinegar and simmer, stirring occasionally, until liquid is reduced by about half, about 10 minutes. Reduce heat to low and whisk in remaining 2 tablespoons oil in a slow stream until emulsified. Season vinaigrette with salt and pepper.

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