Lentil and Celery Root Salad

• 1 1-to 1 1/4-pound celery root (celeriac)
• 1 cup French green lentils
• 6 tablespoons olive oil
• 3 tablespoons white wine vinegar
• 1 1/2 teaspoons minced garlic
• 1 teaspoon minced fresh rosemary
• Large pinch of ground nutmeg
• 1/2 cup crumbled blue cheese

1. Cook celery root in pot of boiling salted water until tender, about 45 minutes.
2. Drain, cool and peel.
3. Cut enough of root into 1/4-inch cubes to yield 1 1/2 cups.
4. Cook lentils in pot of boiling salted water until just tender but still firm to bite, about 20 minutes.
5. Drain; cool.
6. Whisk oil, vinegar, garlic, rosemary and nutmeg to blend in small bowl.
7. Season with salt and pepper; add cheese.
8. Mix celery root, lentils and dressing in bowl.
9. (Can be made 4 hours ahead.
10. Let stand at room temperature.
11. Toss occasionally.)

celery, olive oil, white wine vinegar, garlic, fresh rosemary, ground nutmeg, blue cheese

Taken from www.epicurious.com/recipes/food/views/lentil-and-celery-root-salad-1785 (may not work)