Lentil Salad

1/3 cup sherry vinegar

2 teaspoons granulated sugar

1 teaspoon minced shallots

1/2 cup olive oil

1/2 teaspoon salt

1/8 teaspoon ground black pepper

8 ounces French green lentils (Le Puy)

2 to 3 medium tomatoes (about 1 cup chopped)

1/4 pound bacon, diced (about 5 strips)

1 cup coarsely chopped toasted walnuts

1/2 cup chopped green onions

To make the dressing, combine the vinegar, sugar and shallots in a bowl.Slowly beat in the olive oil. Season with salt and pepper to taste. (Yield: 3/4 cup dressing.)

Cook the lentils in boiling salted water until tender but not mushy, about 25 to 30 minutes. Drain and set aside.

Place the tomatoes in boiling water for 30 seconds; plunge them into an ice bath for a few minutes. Peel, seed and chop.

Cook the bacon until the fat has rendered and the bacon is crisp, about 10 minutes.

In a large bowl, combine the lentils, tomatoes, bacon and walnuts. Add 1/2 to 3/4 cup sherry vinaigrette; stir to combine. Sprinkle with green onions.

Yield: 10 servings.