Boisterous Salad

The summer tease is well and truly over and it seems winter is here for at least another week. Forget the diet and open a bottle of port or red and make my new boisterous salty, creamy and bitter salad! 

200g puy lentils
150g pancetta
150g gorgozola
2 white chicory
2 wet garlic
4 tablespoons extra virgin olive oil
2 bay leaves
Sea salt and cracked pepper

METHOD:
Wash puy lentils under cold running water, place in large pot and fill with water. Add bay leaves and a good pinch of salt, place over a high heat to simmer for 30 minutes till tender.
Cut the pancetta into 5mm strips and cut stalk tops off the wet garlic and place both ingredients on a baking tray. Drizzle 2 tablespoons of olive oil over garlic and sprinkle with a little salt and pepper, cover tray with foil and place in pre-heated oven set at 180oC for 30 minutes.
Cut chicory in half remove the core and pull leaves apart, wash chicory under cold water and gently pat dry. Once lentils are cooked drain and cool with cold running water and place in a mixing bowl, season lentils with a pinch of salt and a good crackling of pepper and drizzle over olive oil, mix together.
When the pancetta and garlic has finished cooking  remove foil and leave to cook for 10 minutes before handling.
Cut pancetta into 5mm cubes and peel off the outer skin of wet garlic and pick off the whole clove segments of garlic.
Now its time to construct the salad, roughly tear half the chicory leaves over a large platter and sprinkle a couple handfuls of lentils over chicory. Evenly distribute half the garlic and pancetta over lentils and lastly break small piece's of gorgonzola over top, repeat layer and serve with in 2 hours.