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Warm Sausage and Lentil Salad

kept bytihleigh
recipe bySerious Eats

from Stéphane Reynaud's Pork & Sons


2 1/4 cups green lentils, preferably Puy, the French green kind
2 links Italian sausage, about 1/2 pound
1/3 cup chopped bacon
1 teaspoon Dijon mustard
Balsamic vinegar to taste
1/2 cup olive oil
2 shallots, chopped
1 tablespoon chopped hazelnuts (optional)
Slim bunch of chives, chopped



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