Frisee bacon and lentil salad

By Ellan

Ingredients

• 2 garlic cloves, sliced
• 3 shallots, 1 sliced and 2 minced
• 1/4 cup sherry vinegar
• 1 tbs. Dijon mustard
• 3/4 cup extra virgin olive oil
• 3/4 tsp. salt
• 1/4 tsp. freshly ground pepper
• 4 thick-cut bacon slices, chopped
• 2 cups french green lentils
• 2 cups chicken broth
• 1 bunch frisee, tough stem removed
• Teaspoon of balsamic glaze

Preparation

Step 1

In a blender, combine the garlic and sliced shallot, vinegar, mustard, olive oil, salt and pepper. Process until smooth.

In a large, heavy saucepan over low heat, cook the bacon, until crip, about 8 minutes. Transfer to paper towel to drain.

Return the saucepan to low heat, add the minced shallots to the bacon fat and cook, stirring occasionally, until softened, about 4 minutes. Add the lentils, broth and enough water just to cover the lentils. Bring to a boil , reduce the heat to low, cover and simmer gently until just tender but not mushy. Remove from the heat and let stand, covered, for 5 minutes. Immediately add half of the vinaigrette and toss to combine.

Assemble the salad: Scatter the frisee on individual plates and spoon the lentils over the top. Drizzle a little vinaigrette over the salds, sprinkle with the bacon, drizzle balsamic glaze over the top and serive immediately.