Lentil Salad with Escarole

I tried this recipe last night. I got it from Martha Stewart's website and changed a couple of things. Escarole instead of Frise, balsamic vinegar instead of red-wine vinegar. I'm going to make this one often. It's delicious.

Lentil Salad with Escarole
Ingredients
1 cup brown lentils, picked over and rinsed
2 strips pancetta, cut crosswise into 1/4-inch pieces
1/2 medium onion, finely chopped
2 carrots, finely chopped
2 garlic cloves, minced
3 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
3 tablespoons olive oil
Coarse salt and ground pepper
6 cups escarole lettuce, torn into bite-size pieces

Directions
In a medium saucepan, combine lentils and 4 cups water. Bring to a boil; reduce to a simmer. Cook until lentils are tender but not mushy, 15 to 20 minutes. Drain well.

Meanwhile, in a medium skillet, cook pancetta over medium-low heat until crisp. Transfer to a paper-towel-lined plate to drain.
Add onion and carrots to rendered fat in skillet. Cook, stirring occasionally, until carrots are tender. Add garlic, and cook until fragrant.
In a medium bowl, whisk together vinegar, Dijon, and oil; season with salt and pepper. Combine lettus and 1/3 of the dressing in another bowl; toss to coat. Add lentils, onion mixture, and bacon to bowl with remaining dressing; toss to coat. To serve, divide lettus among salad plates; top with lentil salad.