Périgourdine Salad with Lentillons

Périgord-Style Salad
with Champagne Lentils

Peel, wash and cut all the vegetables into fine brunoise.

Cook all the vegetables al dente in olive oil, add the bacon at the end of cooking and cook for a few minutes. Leave to cool.

Meanwhile, cook the champagne lentils in 4 times the volume of water for 20 minutes. Let cool.

Mix the lentils with the vegetables, add the vinaigrette and the cubed smoked duck breast.

Serve nicely with a small slice of foie gras, croutons and arugula.