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Colour the sausages in the pan and once coloured place to one side.
Dice the pancetta and place it into a wide pan over a medium heat. Cook gently until the fat renders and the pancetta is lightly golden.
Finely chop the carrots, onion, celery and leek. Add them to the pan with the pancetta and cook slowly for 10–15 minutes until soft but not coloured.
Add the garlic and cook for a further minute, then pour in the red wine. Reduce by about half, then add the chicken stock and bring to a gentle simmer.
Add the lentils and cook for 20-25 minutes. Add the sausages to the top of the lentils for the last 5 minutes of cooking.
Add the Treviso, mixed herbs and butter, stirring until glossy.
Finish with the red wine vinegar and season to taste. Keep warm while preparing the dressing.
Pick the basil, mint and parsley and place into a blender with the capers.
Add the Dijon mustard and Chardonnay vinegar, then slowly blend in the olive oil to emulsify.
Season the sauce verte with salt and freshly cracked black pepper. Spoon over the ragout just before serving or serve on the side.