Warm Lentil Salad With Roasted Asparagus And Goat Cheese

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3/4 cup green lentils

1 small red onion, chopped

1 carrot, chopped

1 rib celery, chopped

1 pound asparagus, trimmed

2 tablespoons balsamic vinegar

1 teaspoon honey

1/2 teaspoon dijon mustard

1 tablespoon extra-virgin olive oil

1 tablespoon flaxseed oil

1 large bunch frisee

4 ounces reduced-fat goat cheese, crumbled

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