How to Make It
Wrap the black peppercorns, parsley sprigs, thyme sprigs, cloves and bay leaf in a piece of cheesecloth. Tie the cheesecloth securely with string.
In a large saucepan, cook the bacon over moderate heat, stirring occasionally, until crisp, about 8 minutes. Drain off all but 3 tablespoons of the bacon fat. Add the diced carrot and onion and the minced garlic and cook, stirring occasionally, until softened, about 5 minutes. Add the herb bundle, chicken stock and green lentils and bring to a simmer. Cover and cook over moderate heat until the lentils are tender, about 30 minutes. Drain the lentils, transfer them to a large bowl and discard the herb bundle; keep warm.
Meanwhile, in a small bowl, whisk the hazelnut oil with the sherry vinegar and season with salt and pepper. Pour the hazelnut vinaigrette over the lentils and add the shallot. Toss the salad until the lentils are evenly coated. Serve the lentil salad warm.