Technical Stages :

• Chop the shallots very thinly.
• Dice the bacon.
• Dice the cured ham.
• In a pan, place the lentils in three times their volume of cold water.
• Bring to a boil.
• Remove from the heat, drain and reserve.
• In the same pan, gently sweat 3/4 shallots and ham in duck fat.
• Add the lentils, bouquet garni and water to cover.
• Cover and simmer for 30 minutes. Add salt and pepper.
• Meanwhile, prepare the vinaigrette. Mix vinegar, mustard, salt, pepper and whisk as you add the walnut oil.
• Reserve.
• In a salad bowl, mix the lentils and vinaigrette then sprinkle with parsley and the rest of shallots.
• In a pan, brown the bacon. Add pepper.
• Place them warm on the lentil salad.
• Serve immediately.