French Caviar Lentil, Arugula & Celery Root Salad

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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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