Warm Beet and Lentil Salad with Goat Cheese

Ingredients

• 2 medium beets, peeled and cut into 1-inch-thick wedges
• 3 tablespoons extra-virgin olive oil, plus more for drizzling
• Kosher salt and freshly ground pepper
• 1/4 cup hazelnuts, walnuts or pecans, finely chopped
• One 4-ounce log goat cheese
• 1 cup leftover lentils from Salmon with Lentils, recipe follows
• 1/4 pound slab or thick-cut bacon, sliced
• 1 medium shallot, minced
• 2 tablespoons apple cider vinegar
• Pinch of sugar
• 1 large bunch frisee, torn, or 6 cups baby greens
• 1/4 cup extra-virgin olive oil, plus more for drizzling
• 2 leeks, white and light-green parts only, halved lengthwise and chopped
• 2 carrots, diced
• 3 cloves garlic, chopped
• 1 tablespoon tomato paste
• 1 cinnamon stick
• 1/2 pound (1 1/4 cups) French brown or green lentils
• 1 bunch Swiss chard
• 3 6 -ounce center-cut skinless salmon fillets
• Kosher salt and freshly ground pepper
• 1 tablespoon honey
• Juice of 1 lemon

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