ROASTED CELERIAC, FRENCH LENTIL AND FRISEE SALAD WITH TRUFFLE TREMOR CHEESE AND CABERNET VINEGAR DRIZZLE
Serves 3 people

CABERNET VINEGAR DRIZZLE
8 ounces cab vinegar
4 ounces sugar

INSTRUCTIONS:

• Reduce on medium high heat for 8-10 minutes (test on back of spoon if at correct consistency, should coat spoon).
• Cool and refrigerate.

SALAD
2 small heads of washed frisee lettuce
3 ounces of truffle tremor cheese from Cypress Grove Cheese Company [Can be purchased at Bishops and Liuzzi Cheese stores]
1 small celery root vegetable
French lentils

INSTRUCTIONS:

• Cut celery root into 1″ squares and blanch in boiling water with a little salt until tender.
• Blanch French lentils until tender in boiling water for 10 minutes. Drain and cool. Serve at room temperature.
• Build salad and top with cheese.