LENTIL, BACON AND FRISÉE SALAD

Ingredients:

For the salad:
4 slices bacon*, sliced crosswise into lardon-like pieces
½ c. onion, finely diced

1 carrot, diced

1 celery stalk, diced
2 cloves garlic, crushed
1 c. French or Puy lentils
2 heads frisée (baby chicory)

For the vinaigrette:

3 T olive oil
3 T red wine or sherry vinegar
1 shallot, finely sliced
1 T Dijon mustard
Salt and pepper to taste

Methodology:

Cover lentils with water and simmer gently until crisp-tender, then drain, 15-20 minutes.

Meanwhile, fry bacon until crisp and remove from pan, reserving 2 T fat.

Sauté onion, celery, carrot and garlic in bacon fat over low heat until soft.

Combine lentils, garlic and onion. Season to taste.

Toss frisee with half of vinaigrette.

Place frisee on plate, top with 1/2 c. lentils, bacon pieces, and drizzle with remaining vinaigrette.

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*can be replaced with shiitake bacon, then add 2 T additional olive oil to fry vegetables.