Warm Mushroom and du Puy Lentil Salad

Directions

In a medium pot bring lentils, water, bay leaf, garlic and onion to a boil. Reduce heat to a simmer and cook approximately fifteen minutes until almost tender. Remove from heat and add salt. Stir to combine, and let stand for five minutes. Drain the lentils and discard all but the lentils.

Heat a large sauté pan over high heat, add enough oil to cover bottom of the pan. When the oil is lightly smoking, add the mushrooms and roast until browned. Reduce the heat to medium and add the shallots and celery. Toss to lightly sweat the vegetables and lightly season with salt. When the vegetables have lightly softened, add the sherry vinegar and deglaze the pan. Simmer for one minute and remove from heat. Transfer the mushrooms to a large salad bowl and combine with lentils, arugula, chives and olive oil. Adjust seasoning with salt and vinegar as needed.