Ingredients: Salad: 5 oz Cantal 12 oz cooked lentils 5 oz fatty bacon 8 crushed walnut Dressing: 4 French shallots 5 tbsps Walnut oil 3 tbsps dry white wine 2 tbsps Dijon mustard Salt and pepper Directions: Carefully drain the cooked lentils. Cut the bacon as small lardoons; cook them in a hot pan without adding any fat to it. Peal and chop the shallots. Mix them in bowl with the mustard, the oil and the dry white wine. Pepper and whisk the dressing. Dice the cheese. Mix the lentils, the lardoons and the cheese together in a serving bowl. Pour the dressing on the top and mix well. Decorate with the walnut and serve immediately