Warm lentil salad with pear and baked tomatoes

Cook red lentils (half a cup) in unsalted water with a piece of fresh ginger. Check under the lid often: red lentils cook quickly and can turn to mush, which is a disaster; they need to be al dente. Remove the ginger and drain the water. Leave covered.

Tear arugula by hand directly into the plates.

Slice the pear, sprinkle with sugar, and caramelize in a hot pan with grape oil (1 tablespoon) and butter.

Send the cherry branch, slightly greased with oil, to a preheated oven at 250 degrees for five minutes.

Place all ingredients on a large plate, season with salt, and drizzle with a dressing made by mixing 2 tablespoons of grape oil, maple syrup, lemon juice, and salt.