Bay Scented Lentil Salad

Ingredients

• 2 cups petite dry green lentils
• 2 bay leaves
• 4 ounces pancetta, finely chopped (about 1 cup)
• 6 cups finely chopped red cabbage
• 1/3 cup white wine vinegar
• 2 tablespoons Dijon mustard
• 1 1/2 teaspoons chopped fresh rosemary
• 1 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 3 garlic cloves, minced

Directions

1. 1

   Place lentils and bay leaves in a large saucepan. Cover with water to 2 inches above lentils; bring to a boil. Reduce heat, and simmer 18 minutes or until tender; drain. Discard bay leaves.

2. 2

   Heat a large nonstick skillet over medium-high heat. Add pancetta; sauté 2 minutes or until browned.

3. 3

   Remove the pancetta with a slotted spoon. Add cabbage to drippings in pan; sauté 5 minutes or until tender.

4. 4

   Combine the lentils and cabbage in a large bowl. Combine vinegar and the remaining ingredients, stirring with a whisk.

5. 5

   Drizzle vinaigrette over lentil mixture; toss well to coat. Sprinkle with pancetta just before serving.