Puy lentils braised with smoked bacon, roasted shallots, and a sharp Dijon vinaigrette. The French winter salad that eats like a meal and warms from the inside out.
Rinse lentils and place in a pot with cold stock, bay leaves, thyme, and garlic. Bring to a boil, reduce heat, simmer 20–25 minutes until just tender. Do not overcook — they should hold their shape. Drain and remove aromatics.
Cook lardons in a dry pan over medium heat until golden and the fat has rendered out. Add halved shallots to the same pan and cook in the bacon fat until caramelised, about 8 minutes. Remove and set aside.
Whisk Dijon mustard and red wine vinegar together. Slowly drizzle in olive oil while whisking to emulsify. Add honey and season generously. Taste — it should be sharp and assertive.
While lentils are still warm, pour over dressing and toss. Add lardons and shallots. Serve on a bed of frisée and top with halved soft-boiled eggs. Scatter parsley. Serve immediately while warm.
The key is the emulsification — whisk oil in drop by drop at first, then in a slow stream. A properly emulsified dressing coats every lentil. A broken one pools at the bottom.