15 Minutes Hands-On Time

1. Make the vinaigrette and cook the bacon – In a blender, combine the garlic, sliced shallot, vinegar, mustard oil, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Process until smooth. (You will have more vinaigrette than you will need for the lentil salad; store the remainder in the refrigerator for up to 1 week.) In a large heavy saucepan over low heat, cook the bacon, stirring occasionally, until crisp, about 8 minutes. Using a slotted spoon, transfer to paper towels to drain.

2. Cook the lentils – 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 celery and the carrot and cook, stirring occasionally, until wilted, 3 to 4 minutes. Add the lentils, stock, and enough water to cover, and simmer gently until just tender but not mushy, about 20 minutes. Add a little more water if the lentils become too dry. Remove from the heat and let stand, covered, for 5 minutes. Immediately add half the vinaigrette and toss to combine.

3. Assemble the salad – Scatter the frisee on plates and spoon the lentils over the top. Drizzle a little vinaigrette over the salads, sprinkle with the bacon, and serve.