Lentil Salad with Nut Oil Salad Sauce

Rinse lentils briefly. Bring to a boil with wine and immediately plenty of cold water. Simmer on low heat for 20 min. until just tender, season with salt. Draw briefly, then pour off and drain well.

Stir all ingredients for the sauce, season to taste. Fry the bacon in a non-stick frying pan until crispy. Drain on kitchen roll, then crumble finely.

Sauté shallots in remaining bacon fat until translucent. Mix with bacon and three quarters of the sauce into the lentils. Shortly before serving, cut the salmon into strips. Mix with dill into the lentils.

Divide lettuce leaves evenly on plates, drizzle with remaining sauce. Spread lentil salad evenly on top and garnish each with a dollop of crème fraîche. Serve immediately

Our tip: Use bacon with a subtle smoky note!

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