Prep. time: A few minutes
Cooking time: 5 minutes

A recipe from Florence of the Auberge de Margaridou, Auvergne

1. Wash and dry the salad greens;
2. dress with a walnut oil vinaigrette in individual bowls or a large salad bowl to create a salad of varying colours, shapes and flavours;
3. cook a few Puy lentils and add them to the salad;
4. cut the cheese into small dice and sprinkle over the salad;
5. cut the Auvergne ham into thin strips and place on top of the greens;
6. crumble three walnuts halves and three hazelnuts per person over the salad;
7. drizzle with walnut oil;
8. sauté 50 g (2 oz.) small bacon bits per person;
9. sprinkle over the salad while still hot and serve immediately.