Lentil Salad With Bacon and Frisee

• 14 cup loosely packed fresh dill, pickled from thick stems
• 2 slices bacon, cut crosswire into 1/4-inch pieces
• 12 medium onion, finely chopped
• 2 carrots, finely chopped
• 2 garlic cloves, minced
• 3 tablespoons red wine vinegar
• 1 tablespoon Dijon mustard
• 3 tablespoons olive oil
• coarse salt and pepper
• 6 cups frisee or 6 cups baby lettuce, torn into bite-size pieces

1. In a medium saucepan, combine lentils and 4 cups water and bring to a boil, then let simmer.
2. Cook until lentils are soft and tender but not completely mushy, then drain thoroughly.
3. In a medium skillet, cook bacon over medium-low heat until crisp, about 8-10 minutes.
4. Use a slotted spoon to transfer to a paper-lined plate to drain.
5. Add onion and carrots to fat in skillet.
6. Cook, stirring occasionally, until carrots are tender.
7. Add garlic and cook for another 2 minutes or until fragrant.
8. In a medium bowl, whisk together vinegar, Dijon mustard, and oil.
9. Season with salt and pepper.
10. In another bowl, combine frisee and 1/3 of the dressing, then toss to coat.
11. Add lentils, onion mixture, and bacon to bowl with remaining salad dressing; toss to coat.
12. Divide frisee among plates and serve with salad.

dill, bacon, onion, carrots, garlic, red wine vinegar, mustard, olive oil, salt, baby lettuce

Taken from www.food.com/recipe/lentil-salad-with-bacon-and-fris-e-236289 (may not work)