Mushroom and lentil salad

Preparation

First of all, clean the mushrooms and, once clean and cut, put them in confit with the extra virgin olive oil, garlic cloves and aromatic herbs (bay leaf and thyme) over low heat for about fifteen minutes.
Meanwhile, remove the seeds from the tomato and cut into cubes.
Chop the chives very small, peel the apple and also cut into small cubes, reserving a cut for the decoration of the dish.
Then remove the mushrooms from the heat and put them to drain, storing the extra virgin olive oil from confit. Mix with lentils.
In a bowl, assemble the vinaigrette with some of the extra virgin olive oil from confitar, mushrooms, vinegar and a pinch of salt and pepper. Once emulsified, you can add the pine nuts and chives.
Finally, assemble the dish with the mushrooms and lentils seasoned with the vinaigrette.
It can be accompanied by a mixture of lettuce and, culminating the dish, cut dehydrated apple in the oven, over low heat, until very crispy.