Lentil Salad with Beets and Bacon

Name: Lentil Salad with Beets and Bacon
Ingredients: 1 6-ounce piece slab bacon, rind removed; 1 sprig thyme; 1 bay leaf; 8 black peppercorns; 4 cloves garlic, smashed; 1/2 cup dried French green lentils; Kosher salt; 1 tablespoon dijon mustard; 2 tablespoons red wine vinegar; 1/3 cup extra-virgin olive oil; 1 8-ounce package vacuum-sealed cooked beets, roughly chopped; Freshly ground pepper; 2 small heads baby lettuce and/or frisee, torn into large pieces; 1 Belgian endive, cut into large pieces; 1 small shallot, minced; 2 tablespoons chopped fresh parsley; 8 to 10 fresh chives, cut into pieces