Cook lentils: Pick over and rinse lentils. Place them in a small/medium saucepan with the halved shallot, thyme branches, bay leaf, some salt, and 4 cups of water. Simmer the lentils over medium heat for 25 to 30 minutes, until firm-tender. Drain (discarding shallot, thyme, and bay leaf) and keep warm.

Meanwhile, cook potatoes: In a separate saucepan, cover potatoes with 1 to 2 inches of cold water. Set timer for 15 minutes, then bring potatoes to a simmer. When the timer rings, they should be easily pierced with a toothpick or knife. Drain and keep warm.

Make the dressing: Place the Durant Kitchen Olive Oil Dipping Spice Blend, chopped shallot, and Aperö Blackberry Roasted Pepper Vinegar in the bottom of a small bowl and let sit for 5 minutes. Whisk in minced garlic, dijon, a pinch of salt, a few grinds of black pepper and Durant Olive Mill Jalapeño Fused Olive Oil. Stir in chopped capers, cornichon, and scallions.

Assemble salad: Slice potatoes into 1/2-inch segments and place in a serving bowl. Add lentils, radishes, asparagus, dressing, and all but 1 tablespoon parsley and combine. Adjust seasoning with additional salt and pepper if needed. Scatter salad with remaining parsley.

Serve alone, with a soft-cooked egg on top, or as a side to a larger roast, chop, or sausages. Reheat as needed. If you plan to make this at the outset of several meals and would like to eat it warm, I’d keep the dressing separate, warming only the lentils and potatoes and stirring in the cold dressing to taste.