Warm Sausage and Lentil Salad

Ingredients

• 2 1/4 cups green lentils, preferably Puy, the French green kind
• 2 links Italian sausage, about 1/2 pound
• 1/3 cup chopped bacon
• 1 teaspoon Dijon mustard
• Balsamic vinegar to taste
• 1/2 cup olive oil
• 2 shallots, chopped
• 1 tablespoon chopped hazelnuts
• Slim bunch of chives, chopped

Directions

1. Place the lentils and sausage in a pot with plenty of water and a bouquet garni, if using, and gently simmer for 30 to 40 minutes, until the lentils are tender all the way through. Other lentil varieties may be ready sooner.
2. While that cooks, sauté the bacon over medium heat until it has browned without turning crisp.
3. In a small jar or bowl, mix the Dijon, olive oil, shallots, chives, and the bacon along with its rendered fat. Shake or whisk thoroughly, then pour in the balsamic vinegar gradually to bring the vinaigrette together. Add salt and pepper to taste.
4. After cooling, slice the sausage. Dress the lentils with the vinaigrette, then arrange the sausage slices on top. Add a final sprinkle of chopped shallot, chive, and hazelnuts.