Salad of Green Puy Lentils

Prepare all ingredients.

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.