Lentil and Spring Greens Salad with Cranberry Apple Cider Vinaigrette

The salad was wonderful!  I made it with my changes and loved it.  I'm going to post the modified recipe here along with its new name:

Lentil and Spring Greens Salad with Cranberry Apple Cider Vinaigrette

Ingredients
3/4 cup green lentils (or 1 cup already cooked lentils)
7 tablespoons unfiltered apple cider vinegar
6 ounces diced pancetta
1/4 cup olive oil
1/3 cup finely chopped shallot
1/4 cup water
1/2 cup dried unsweetened cranberries, about 3 ounces
2 tablespoons sugar
3 1/2 cups spring salad mix
1/3 cup crumbled feta cheese, about 2 ounces (can use plain or mediterranean flavor feta)

Directions
In 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.  Skip this step if using already cooked lentils.

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.)

In a skillet cook pancetta over moderate heat until crisp.

In cleaned saucepan heat 2 tablespoons oil over moderate heat until hot but not smoking and cook shallot, stirring, until golden brown. Stir in water, cranberries, 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.

Add half of vinaigrette to lentils and toss well. In another bowl toss spring greens with half of lentil mixture, half of pancetta, half of cheese, remaining vinaigrette, and salt and pepper to taste.

Divide remaining lentil mixture among 6 plates and top with spinach mixture. Sprinkle salads with remaining pancetta and cheese.