Warm Lentil Salad: With Duck Confit, Bacon, and Fresh Greens

FOR THE LENTILS:
1 cup French green lentils
3 cups cold water
1 medium carrot, small dice
¼ cup Italian parsley leaves, roughly chopped

FOR THE SALAD AND DUCK CONFIT:
4 ounces slab bacon or thick-cut bacon
2 legs of duck Confit off the bone and shredded
4 cups of mesclun
2 tablespoons extra virgin olive oil
1 ½ tablespoons sherry vinegar
2 teaspoons whole grain mustard
1 teaspoon packed brown sugar
2 teaspoons capers
1 teaspoon fresh thyme
1 medium shallot, minced
Salt and pepper to taste

PREPARATION:

In a small saucepan, combine the lentils and 3 cups of cold water. Cover the pot with a lid. Bring the mixture up to a simmer and cook until the lentils are tender but still holding together, about 10-15 minutes. During the last 2 minutes of cooking, add the diced carrot.
Place the lentils aside and keep warm while you prepare the vinaigrette. Cut the bacon into 3/4’’ x1/4’’. In a heavy-bottomed skillet, add 1 cup of water and the bacon and simmer over a low heat until the water evaporates and the bacon is crisp, about 5-10 minutes. Set aside.
Clean the mesclun by cutting away any dark green portions of the leaves. Soak the leaves in ice water to crisp. Strain and set aside until ready to use.
In a large bowl, combine the vinegar, mustard, and sugar. Slowly whisk in the olive oil until emulsified and slightly thickened.
In a mortar, combine the capers and thyme and smash to form a paste. Add the capers and thyme to the vinegar mixture along with the shallot. Season to taste with salt and pepper.
To assemble the salad, toss the warm lentils with 2/3 of the vinaigrette. Add the parsley leaves to the lentils. Toss the mesclun with the remaining vinaigrette. Season the lettuce with salt and pepper to taste.
To serve, divide the lentils between 4 small plates. Place a small amount of the mesclun on top of the lentils and garnish the salad with the reserved bacon and the duck Confit.

*Special Thanks to Gary and Carol Peters for this recipe