Recipe : Smoked salmon and poached egg salad

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In a saucepan filled with unsalted cold water, cook the lentils according to the instructions on the package. They must remain be little crunchy. Drain and leave to cool.
Peel the garlic and chop finely.
Cut the mushrooms into thin strips and fry them in a frying pan with a drizzle of olive oil, adding the chopped garlic. Season with salt and pepper.
Peel the orange, keep some segments for the salad sauce.
In a small salad bowl, prepare a salad dressing by mixing mustard, olive oil, vinegar, honey, juice obtained made with a few orange segments. Pepper and salt.
Chop the shallot and dill.
Poach the eggs in a pot of boiling water with a little vinegar. (My trick to nail your poached eggs - create a large whirlpool in the pan just before plunging the raw eggs into it and let the eggs cook on their own for 3-4 minutes.)
In a large bowl mix the cooked lentils with the lamb's lettuce, mushrooms, shallot, dill and prepared dressing.
Serve the salad on a plate with the poached egg, the orange segments and the salmon. Sprinkle with sunflower seeds.