Orange-Scented Lentil Salad With Wilted Escarole

By Food52
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4 thick cut slices of bacon (Nueske's is a good choice)

2 cups low sodium chicken stock

2 cups water, plus more as necessary to wilt the escarole

1 cup Lentilles du Puy (small French green lentils)

2 Bay leaves

1 tablespoon Olive Oil

3 leeks, white and pale green parts, thinly sliced

2 peels of orange zest (about 1" x 3", each)

1 small bulb fennel, finely chopped

1 medium carrot, finely chopped

Freshly ground pepper, to taste

1 medium head of escarole, coarsely chopped

2 teaspoons best quality balsamic vinegar

2 tablespoons heavy whipping cream

Salt, to taste

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