Celeriac and Lentil Salad with Hazelnuts and Mint

Ingredients

• 1/3 cup hazelnuts
• 1 cup Puy lentils
• 3 cups water
• 2 bay leaves
• 4 fresh thyme sprigs
• 1 - 11/2 lb. celeriac, peeled and cut into 3/8 inch sticks
• 3 Tbsp. olive oil
• 3 Tbsp. hazelnut oil
• 3 Tbsp. high quality red wine vinegar
• 4 Tbsp. chopped fresh mint
• salt and black pepper

Instructions

1. Pre heat the oven to 275 degrees. Place the hazelnuts on a sheet pan and roast in the oven for about 15 minutes until lightly toasted. Cool. Chop coarsely and set aside.
2. In a medium saucepan, combine the lentils, water bay leaves and thyme sprigs. Bring to a boil and reduce to a simmer. Cook for 15 to 20 minutes or until the lentils are tender but still firm.
3. While lentils are cooking, combine the olive oil, 2 Tbsp. hazelnut oil and vinegar in a large bowl. Season with salt and pepper and whisk to combine.
4. When the lentils are cooked, drain them, removing the bay leaves and thyme sprigs. Add the lentils to the oil and vinegar dressing while the lentils are hot. Stir to combine.
5. Fill the same saucepan with water and bring to a boil. Add the celeriac and cook for 8 - 12 minutes until the celeriac is tender but still firm. Drain celeriac and add to the lentils. If serving immediately, add 1/2 of the hazelnuts and mint, toss and divide evenly among 4 plates. Drizzle with the remaining hazelnut oil and garnish with the remaining hazelnuts and mint.
6. If making ahead, reserve all of the hazelnuts and mint and stir in just before serving. You may want to add a bit more vinegar to the lentils and celeriac just before serving.