Lentil Salad with Beets and Bacon

Ingredients

• 1 6-ounce piece slab bacon, rind removed
• 1 sprig thyme
• 1 bay leaf
• 8 black peppercorns
• 4 cloves garlic, smashed
• 1/2 cup dried French green lentils
• Kosher salt
• 1 tablespoon dijon mustard
• 2 tablespoons red wine vinegar
• 1/3 cup extra-virgin olive oil
• 1 8-ounce package vacuum-sealed cooked beets, roughly chopped
• Freshly ground pepper
• 2 small heads baby lettuce and/or frisee, torn into large pieces
• 1 Belgian endive, cut into large pieces
• 1 small shallot, minced
• 2 tablespoons chopped fresh parsley
• 8 to 10 fresh chives, cut into pieces

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