Preheat the olive oil in a large nonstick skillet over medium high heat. Add in the sweet potato and cook until lightly caramelized on all sides, about 3 minutes. Add 2 tablespoons of water, cover the pan and cook for an additional 3 minutes.

Let the water evaporate, then add in the pear and honey and cook uncovered until the honey coats the potato and the pear, and both yield a golden brown colour on all sides. Set aside to cool.

In a bowl or a platter, lay down the spinach leaves, top with the lentils, pear, sweet potatoes, cherries, chevre and Dorset Cereals Honey Granola.

In a jar or bowl, mix together the honey, vinegar, oil, mustard and season with salt and pepper, to taste. Serve the salad at room temperature and the dressing alongside the salad.