A great side for duck, pork and salmon. If you want to keep it vegetarian omit pancetta. Use any stock you like--you can even you water.

3 tablespoons olive oil

1 cup chopped onion

1/2 cup chopped celery

1 teaspoon chopped garlic

1 1/2 cups green lentils

1 bay leaf

4 thyme sprigs

Stock or water to cook lentils

8 slices pancetta, thinly sliced

1/2 fennel bulb, cored and thinly sliced

1 small green apple, quartered, thinly sliced

2 cups watercress leaves

1 teaspoon garlic, finely chopped

1/3 cup lemon juice

1/2 teaspoon hot chili sauce

1/2 cup olive oil

Salt and freshly ground pepper

Place two tablespoons oil in a pot over medium heat. Add onion, celery and garlic. Sauté until softened, about 2 to 3 minutes. Add lentils and sauté for one minute. Add bay leaf, thyme and stock to cover the lentils by 1/2 inch, adding more if needed. Bring to boil, cover and simmer until lentils are cooked, about 35 to 40 minutes. Uncover pot for last five minutes, stirring occasionally. Drain off any excess liquid.

Remove thyme sprigs and bay leaf. Reserve lentils.

Add remaining one tablespoon olive oil in a large skillet over high heat. Add pancetta and fry for five minutes or until crispy. Remove pancetta and break up into crisps.

Cut fennel in half and remove the core. Thinly slice fennel and reserve - a mandolin works well for this or by hand. Cut apple into quarters and remove core. Thinly slice apple quarters lengthwise. Reserve.

Mix together lentils, fennel, apples and watercress in a bowl. Reserve.

Whisk together garlic, lemon juice and hot chili sauce in a separate bowl. Continue whisking while slowly drizzling in olive oil. Season with salt and pepper and toss with salad. Garnish with pancetta crisps. Serves 4 to 6.