Arugula Salad with Lentils & Bacon

Directions

1. Cook bacon in a medium pan until golden and lightly crispy. Remove bacon and set aside to drain on paper towel. Drain excess fat from the pan, leaving about 1 Tbsp (15 mL). Add shallots and sauté until tender. Deglaze with red wine vinegar and stir in honey, mustard, and lentils. Season with salt and pepper. Remove from stove.
2. Toss arugula and radicchio in a large bowl. Toss in prepared lentils and sunflower seeds.
3. Serve immediately into bowls and garnish with bacon.