Lentil Salad With Feta, Prosciutto & Mint

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1 1/2 teaspoons salt + salt, to taste

1 cup French green lentils (see Note), or brown lentils

3 ounces thinly sliced prosciutto

1 vine-ripened tomato

Leaves from 3 sprigs of mint

5 teaspoons champagne vinegar, or white wine vinegar

Freshly ground pepper, to taste

2 tablespoons extra virgin olive oil

1 heart of romaine

5 ounces crumbled feta cheese

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