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2. Meanwhile, cook the bacon lardons in a large, dry skillet over medium heat, stirring occasionally, until browned and crisp, about 25 minutes. Transfer with a slotted spoon to a paper towel-lined plate to drain, leaving the bacon fat in the skillet.
3. Add the shallots to the skillet and cook, stirring occasionally, until golden, about 3 minutes. Add the lentils and the remaining broth to the skillet and cook, scraping up any browned bits, until the broth is completely absorbed, about 5 minutes. Remove from the heat and cool 10 minutes.
4. Toss the radicchio with the herbs, vinegar and 1/2 teaspoon salt. Divide the lentils among 4 plates, top with the radicchio mixture and scatter the lardons on top.
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Boston Bibb Salad with Roasted Acorn Squash, Georgia Pecans, Blue Cheese and Warm Bacon-Brown Sugar Vinaigrette
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