Cook French lentils in heavily salted simmering water until tender, about 25 minutes, adding chopped haricots verts (pieces about 2 inches long) during the last two minutes of cooking; drain and let cool.
While cooking the lentils, whisk white wine vinegar and minced shallot, Dijon mustard and chopped thyme in a large bowl; whisk in olive oil.
Add the lentils, haricots verts, sliced radishes, thick-cut bacon (chopped and cooked), torn frisee and pitted nicoise olives. Season with salt and pepper and toss.
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|Serving Size: 1 Serving (91g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 62 (36%)|
|Amt Per Serving||% DV|
|Total Fat 6.9g||9 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 4.8g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 0mg||0 %|
|Sodium 37.8mg||1 %|
|Potassium 348.6mg||9 %|
|Total Carbohydrate 19.5g||6 %|
|Dietary Fiber 9.7g||39 %|
|Sugars, other 9.8g|
|Protein 7.9g||11 %|
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Calories per serving: 172
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