Warm salad with lentils, beets and bacon

Ingredients:

• 1/2 cup dried lentils
• 230 g cooked beets, cut into cubes
• 1 sprig of thyme
• 1 bay leaf
• 1 head Belgian endive, coarsely chopped
• 1 small shallot, finely chopped
• 2 tbsp chopped parsley
• 8-10 chives, cut into large sticks
• 170 g smoked bacon (smoked pork belly), skin removed
• 2 small heads of lettuce and/or frisée salad, torn into large pieces
• 8 black peppercorns
• 4 cloves garlic, crushed
• Coarse salt
• 1 tbsp Dijon mustard
• 2 tablespoons red wine vinegar
• 1/3 cup extra virgin olive oil
• Freshly ground pepper

Preparation:

1. Cut two-thirds of the bacon into 0.5 cm thick cubes and set aside on a cutting board. Wrap the thyme, bay leaf, peppercorns, and garlic in a piece of cheesecloth and tie with string.
   
   Place the wrapped cheesecloth with the spices, the remaining bacon, lentils, and 1/2 teaspoon of salt in a medium saucepan and cover with water by about 2 inches. Bring to a boil, then reduce the heat to medium and simmer for 25 minutes, or until the lentils are tender. Drain the water, remove the cheesecloth with the spices, and bacon, and let cool.
2. Meanwhile, fry the chopped bacon in a medium nonstick skillet over medium heat for 10 minutes until golden brown and crisp. Pat dry with paper towels and set aside.
3. Prepare the salad dressing: Combine the mustard and vinegar in a large bowl. Slowly whisk in the olive oil until the mixture is emulsified. Combine the beets with 1 tablespoon of the dressing in a small bowl and season with salt and pepper.
4. Prepare the salad: Add the lettuce leaves, endive, shallots, parsley, chives, and cooked lentils and bacon to the bowl with the dressing. Season with 1/4 teaspoon salt and a few pinches of black pepper, and toss to combine. Divide the salad into portions and top each with a small amount of beets.