Lentil Salad

• 4 ounces sliced bacon, cut into 1 1/82-inch pieces
• 3 carrots, peeled and thinly sliced
• 1 leek, white part only, thinly sliced
• 1 small onion, peeled, spiked with a whole clove
• 1 head garlic, peeled
• 1 stalk celery, thinly sliced
• 1/4 bunch thyme
• 1 tablespoon white peppercorns
• 3 bay leaves
• 3 cups chicken stock
• 8 ounces French green lentils, rinsed
• 1 1/2 tablespoons olive oil
• 1/4 cup onion, finely chopped
• 1 clove garlic, peeled and minced
• 1 jalapeno, seeded and minced
• 1/4 cup sherry vinegar or other vinegar
• 1 1/2 tablespoons chopped parsley
• 1/4 cup hazelnut oil
• Arugula leaves for garnish

1. In a saucepan, cover the bacon, vegetables and aromatics with chicken stock and simmer for 30 minutes.
2. Strain into a 4-quart saucepan.
3. Add the lentils to the broth and cook until soft, about 35 minutes.
4. Drain the lentils and keep warm.
5. Heat the oil in a skillet.
6. Add the onion, garlic and jalapeno.
7. Cover and cook until the onion is soft, about 20 minutes.
8. Add the vinegar and deglaze.
9. Add the lentils and parsley, heat through and drizzle with oil.
10. Divide the salad onto plates, place the cheeks on top and decorate with arugula leaves.
11. Serve.

bacon, carrots, only, onion, garlic, celery, thyme, white peppercorns, bay leaves, chicken stock, green lentils, olive oil, onion, clove garlic, jalapeno, sherry vinegar, parsley, hazelnut oil, arugula

Taken from cooking.nytimes.com/recipes/10688 (may not work)