Salade de Chèvre Chaud with Lentil and Arugula Side

Rinse lentils thoroughly, then place in a medium saucepan with water and a bay leaf; bring to a boil over medium-high heat, then reduce to a simmer and cook for 20–25 minutes until tender but still holding shape, checking for a slight bite as a visual cue.

Cut the goat cheese into 4 thick rounds; roll each round in crushed walnuts, pressing gently to ensure they adhere evenly, then place on a lined baking sheet and chill in the fridge for 10 minutes to firm up.

Place lardons in a dry skillet over medium heat; cook for 5–7 minutes, stirring occasionally, until golden and crispy, ensuring fat renders out; reserve 1 tablespoon of the warm rendered fat for the vinaigrette.

Drain cooked lentils and let cool slightly for 2–3 minutes; in a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper; toss the warm lentils and fresh arugula with the dressing in a large bowl until evenly coated.

In a small bowl, whisk together walnut oil, sherry vinegar, Dijon mustard, and the reserved warm lardon fat; season with salt and pepper, then immediately toss with the frisée and radicchio mix in a large bowl until lightly coated.

Preheat the grill to high (about 250°C); place the prepared goat cheese rounds under the grill for 3–4 minutes until the walnuts are toasted golden and the cheese softens to a molten texture, watching closely for slight bubbling as a visual cue.