Grilled Green Bean Salad With Lentil Vinaigrette

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2 tomatoes (about 8 ounces each), halved

1 basil sprig

1 bay leaf

2 garlic cloves, halved

2 shallots—1 halved, 1 minced

2 cups pure olive oil

Salt and freshly ground pepper

3 tablespoons black beluga lentils

1 tablespoon sherry vinegar

1 teaspoon chopped oregano

1/2 pound thin green beans

4 ounces thickly sliced pancetta, cut into 1/2-inch dice

8 baby pattypan squash, quartered

Pinch of crushed red pepper

2 packed cups baby arugula

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