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1
Chop about two-thirds of the bacon into 1/4-inch pieces; set aside.
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2
Wrap the thyme, bay leaf, peppercorns and garlic in a piece of cheesecloth; tie closed with kitchen twine.
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3
Combine the cheesecloth bundle, the remaining slab bacon, the lentils and 1/2 teaspoon salt in a medium saucepan and cover with cold water by about 2 inches.
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4
Bring to a boil, then reduce the heat to medium and simmer until the lentils are tender, about 25 minutes.
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5
Drain, discarding the cheesecloth bundle and bacon; let cool.
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6
Meanwhile, cook the chopped bacon in a medium nonstick skillet over medium heat, stirring occasionally, until golden brown and just crisp, about 10 minutes.
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7
Drain on paper towels; set aside.
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8
Make the dressing: Whisk the mustard and vinegar in a large bowl.
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9
Slowly whisk in the olive oil until emulsified.
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10
Toss the beets with about 1 tablespoon of the dressing in a small bowl; season with salt and pepper.
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11
Assemble the salad: Add the lettuce, endive, shallot, parsley, chives and the prepared lentils and bacon to the bowl with the dressing; season with 1/4 teaspoon salt and a few grinds of pepper and toss.
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12
Top each serving with some beets.
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13
Photograph by Johnny Miller
