INGREDIENTS :

• 1.2 kg GREEN PUY LENTILS
• 240 g diced smoked bacon
• 240 g Auvergne cured ham cut into dice
• 100 g chopped onion
• 1 dl hazelnut oil
• 4 dl grape pip oil
• 1 dl Balsamic vinegar
• salt and pepper

• Place the GREEN PUY LENTILS in cold water and cook for 20 min with salt, thyme and bay leaf.
  
• Chop the onion finely and make a vinaigrette with the vinegar, salt and pepper.
  
• When the GREEN PUY LENTILS are completely cold, stir in the vinaigrette, and add the diced cured ham and the diced smoked bacon that have been browned in a hot pan.
  
• Arrange in a salad bowl with chervil for decoration.