For 2 persons

4 nice leaves of castel franco salad
2 shallots, finely chopped
75 g of green lentils from Puy
2 carrots
1 chicken breast
2 teaspoons of turmeric
2 tbsp. hazelnut oil
1 teaspoon of date nectar or date balsam
1 tablespoon chopped chives
1 knob of butter
Salt and pepper

Wash the lettuce, spin it and keep 4 beautiful leaves. Make a reservation.
Peel the carrots, dice half of them and cut the rest into very thin slices. Make a reservation.

Lenses:
Melt one of the chopped shallots with half a peeled and diced carrot in the not too hot butter.
Add lentils and cover with 3 times their volume of water. Bring to a boil, reduce heat and cook gently for 20 minutes. Salt 3 minutes before the end. Make a reservation.

Poultry:
Mix the turmeric with a pinch of fine salt in a plate and pass the poultry escalope in it.
Dry fry the meat in a non-stick pan heated fairly high for 1 to 2 minutes on each side.
Pour a glass of water into the pan, lower the heat, add the carrot slices and cover.
Continue cooking for about 10 minutes.

The "vinaigrette":
Mix oil and date nectar (or balsam). Add chives and remaining shallot, salt and set aside.

Finish:
Arrange the salad leaves in a dish, garnish with the lentils and drizzle with the sauce.
Cut the chicken breast into slices and arrange on top of the lentils, sprinkling with the drained carrot slices if necessary.
Serve immediately.

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