Green Lentil Salad with Hazelnut Vinaigrette

Ingredients

• 15 black peppercorns
• 6 parsley sprigs
• 5 thyme sprigs
• 2 whole cloves
• 1 bay leaf
• 3 thick slices of bacon, cut crosswise into 1/3-inch-thick slices
• 1 medium carrot, cut into 1/4-inch dice
• 1 medium onion, cut into 1/4-inch dice
• 1 garlic clove, minced
• 4 cups chicken stock or low-sodium broth
• 1 1/2 cups French green lentils
• 1/4 hazelnut oil
• 2 tablespoons sherry vinegar
• Kosher salt and freshly ground black pepper
• 1 medium shallot, thinly sliced

Directions

1. Gather the peppercorns, parsley, thyme, cloves, and bay leaf into cheesecloth, then cinch the packet tightly with kitchen string.
2. Set a large saucepan over medium heat and add the bacon. Cook it, stirring now and then, until it has turned crisp, about 8 minutes. Spoon off the rendered fat, leaving 3 tablespoons in the pan. Stir in the carrot, onion, and garlic, and continue cooking, with an occasional stir, until the vegetables have softened, about 5 minutes. Add the tied herb packet, the chicken stock, and the lentils, then bring everything to a gentle simmer. Put the lid on and cook over medium heat until the lentils are tender, about 30 minutes. Drain the lentils, move them into a large bowl, remove the herb packet, and keep the salad warm.
3. While the lentils cook, whisk together the hazelnut oil and sherry vinegar in a small bowl, then season the vinaigrette with salt and pepper. Pour it over the warm lentils, add the shallot, and toss until the dressing is distributed throughout. Serve the lentil salad warm.
4. To make it ahead, cover and refrigerate the salad for up to 1 day. Before serving, bring it back to room temperature or warm it gently.