Instructions: Cook celery root in pot of boiling salted water until tender, about 45 minutes. Drain, cool and peel. Cut enough of root into 1/4 inch cubes to yield 1 1/2 cups.

Cook lentils in pot of boiling salted water until just tender but still firm to bite, about 20 minutes. Drain; cool.

Whisk oil, vinegar, garlic, rosemanry and nutmeg to blend in small bowl.

Season with salt and pepper; add cheese.

Mix celery root, lentils and dressing in bowl. (Can be made 4 hours ahead.

Let stand at room temperature. Toss occasionally.)

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