WARM LENTIL AND SMOKED PORK BELLY SALAD

Steps:

• Put the pork belly or bacon in a pot with one of the onion halves stuck with a clove, 2 small thyme branches and the carrot. Cover with a quart of water and simmer gently until tender, 30 to 40 minutes. Turn off heat and keep warm in liquid.
• Meanwhile, put the lentils in a pan. Add the other .5 onion stuck with a clove, 2 small thyme branches and the bay leaf. Add 4 cups water and a little salt. Simmer gently over medium heat until firm-tender, 25 to 30 minutes. Drain (discard onion, thyme and bay leaf) and keep warm.
• Meanwhile, boil the potatoes in their skins in well-salted water until done, about 15 minutes. Drain and keep warm.
• Make the vinaigrette: Macerate the shallot in the red wine vinegar for 5 minutes in a small bowl. Add the garlic, Dijon mustard and a pinch of salt and pepper. Whisk in the olive oil to make a thick sauce. Stir in the chopped capers and cornichons. Just before serving, stir in .25 cup scallions and .5 cup parsley.
• To serve, dress the lentils with half the vinaigrette, then transfer to a platter or serving bowl. Slice the pork belly crosswise into .25-inch slices (save the broth for soup) and arrange over the lentils. Cut the potatoes lengthwise and arrange, cut-side up, around the platter. Spoon the remaining vinaigrette over the sliced meat and potatoes. Sprinkle with 1 tablespoon each scallions and parsley.