Lentil and Bacon Salad

Ingredients

• •

  1/2 cup lentils du Puy

  rinsed and picked over

• •

  1/4 cup red wine vinegar

• •

  1 Tbsp grainy Dijon mustard

• •

  Whole nutmeg

  grated

• •

  Large pinch sea salt flakes

• •

  David's smoked paprika

Instructions

1. 1

   Bring a large pot of salted water to a boil.

2. 2

   Put the lentils in a medium saucepan and cover with water. Bring to a boil on high heat and then reduce to medium-low and cook uncovered until tender, approximately 20 minutes.

3. 3

   Sauté the bacon over medium heat. Cook until barely crisps. Drain the bacon and reserve the fat.

4. 4

   Sauté the red pepper and red onion in the same pan until soft.

5. 5

   Cook the potatoes in the boiling water until just tender. Remove the potatoes with a slotted spoon.

6. 6

   Cook the Swiss chard in the boiling water for 3 to 4 minutes or until barely wilted. Drain.

7. 7

   For the dressing, combine the reserved bacon fat and enough grapeseed oil to make 1/3 of cup.

8. 8

   Whisk in the red wine vinegar, grainy Dijon mustard, honey, grated nutmeg, and a large pinch of sea salt flakes.

9. 9

   Combine the cooked potatoes, Swiss chard, and lentils. Add another pinch of sea salt, half the dressing, and toss.

10. 10

    Serve the salad garnished with bacon, sautéed peppers and onions, and extra dressing on the side.