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Combine Lentils, Water And Bay Leaf In A Small Saucepan And Bring To A Boil. Reduce Heat, Cover And Simmer For 40 Minutes. Set Aside. Meanwhile Combine Water, Rice And A Pinch Of Salt. Bring To A Boil, Reduce Heat And Simmer, Covered For 10 Minutes. Drain Lentils And Mix With Rice And Shallots. Mix The Mustard, Garlic, Vinegar, And Olive Oil. Then Pour 2/3 Of Dressing Into The Rice And Lentils. Toss Gently And Season With Salt And Pepper. Toss Greens With Remaining Dressing And Arrange Them On The Plates With The Rice-Lentil Salad Alongside. Sprinkle With Chives And Garnish With Egg And Black Olives.
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