Gourmet lentil salad

Brown the bacon in a hot pan until golden brown and crispy. Drain off the excess fat and set aside.
In a dry pan, lightly toast the walnuts or hazelnuts to make them more tasty. Set aside.
Preparation of the other ingredients:

Cut the apple into small cubes without peeling it to add crunch and a touch of freshness.
Crumble the goat cheese or feta into small pieces.
Roughly chop the fresh parsley or chives.
To make the dressing:

In a bowl, mix the olive oil, vinegar, mustard and honey. Season with salt and pepper. Whisk until the dressing is well emulsified.
To assemble the salad:

In a large salad bowl, mix the cooled lentils with the diced apple, bacon, crumbled cheese and toasted walnuts.
Pour the dressing over the salad and toss gently to coat all the ingredients.
Sprinkle with chopped parsley for a touch of freshness.
Serving:

Serve the lentil salad at room temperature or slightly warm.
You can accompany it with wholemeal bread or a little rocket for an extra touch of greenery.
Gourmet tip:
For an even more generous version, add diced avocado, cherry tomatoes or poached eggs to transform this salad into an even more complete dish.