French Lentil and Arugula Salad with Herbed Cashew Cheese

Ingredients

• For the salad:
• 1/3 cup olive oil
• 1 small shallot, minced
• 1 teaspoon salt
• 2 tablespoons freshly squeezed lemon juice
• 1 tablespoon Champagne vinegar
• 1 teaspoon Dijon mustard
• 2 1/2 cups cooked Le Puy green lentils, drained well
• 2 cups firmly packed baby arugula leaves
• 1 cup thinly sliced radishes
• 1 cup chopped endive
• 1 cup sliced cucumber
• 1/4 cup chopped fresh dill
• 1/3 cup toasted walnuts, chopped
• 1 dash black pepper
• 1/4 cup herbed cashew cheese (below)
• For the herbed cashew cheese:
• 1 1/2 cups cashew pieces or a combination of cashews and pine nuts, soaked for at least 3 hours and drained
• 2 tablespoons large flake nutritional yeast
• 1 teaspoon salt
• 2 teaspoons herbes de Provence
• 1/4 teaspoon black pepper
• 3 tablespoons freshly squeezed lemon juice
• 1 clove garlic, minced
• 4 tablespoons water, divided

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