French Caviar Lentil Arugula Celery Root Salad

Ingredients

• The lentils:
• 1 1/2 cups French caviar, or du Puy, lentils
• 1 bay leaf
• 1 small carrot, peeled
• 1 small piece celery stick
• 3/4 teaspoon kosher salt, or more to taste
• 1 to 2 tablespoons extra-virgin olive oil (optional) + more for drizzling
• The salad:
• 1/2 cup pecan halves
• 1 small head celery root
• 1/2 pound loose arugula leaves, or three bundles of bunched arugula, cleaned and dried
• 3 ounces fromage blanc, crumbled
• The vinaigrette:
• 2 teaspoons sherry vinegar
• 1 1/2 teaspoons red wine vinegar
• 2 teaspoons honey
• 1/2 teaspoon kosher salt + more to taste
• 6 tablespoons extra virgin olive oil
• -- Pepper, to taste

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