Rinse the lentils in cold water, drain. Boil one liter of water, season lightly with salt, add peeled shallot spiked with clove. Pour in lentils, cook in 15 to 20 min. They should not be cooked too soft.
Remove the shallot. Drain lentils and cool. In a sealable jar add mustard, vinegar, oil, salt, pepper form, shake heartily. Salad dressing should not be too restrained salt and pepper. Put lentils, chive rolls and diced shallots in a suitable bowl. Now gently stir in finished salad dressing. Let stand for 10 min. If you prepare the leaf salad several hours before serving, be sure to have salad dressing ready to add just before serving. Do not forget to add salt. The lentils absorb a lot of salt and spiciness. You can bring smoked salmon and baguette to the table with it.
Drinking suggestions: a mineral water from Auvergne (Volvic, Châteldon, Vichy) or a wine from the upper Loire (e.g. Sancerre).
Tip: As an alternative to the fresh chives, you can also use the freeze-dried.
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