Prep time:
Cook time:
Total time:
Serves: 6
Ingredients
- 6 leeks (or more! The thicker the better)
- ¼ cup fresh lemon juice
- ¼ cup Dijon mustard
- 3 Tablespoons honey
- ⅔ cup extra virgin olive oil
- 1 cup walnut halves
- Wedge of firm blue cheese
- Chives
Instructions
- To prepare the leeks, cut off excess tops, carefully check for dirt and wash away.
- Steam or simmer leek until just tender – don’t overcook!
- Chill until ready to use.
- To make the dressing, mix lemon juice, Dijon and honey together.
- Whisk in oil slowly and add salt and pepper to taste.
- To make the topping, slowly toast walnuts in 1 Tablespoon melted butter in heavy frying pan. Sprinkle with 1 Tablespoon of sugar.
- Crumble blue cheese.
- Mince chives for garnish.
- Put it together by cutting the leeks to desired size – 1 inch to 1 ½ inches.
- Spoon a small pool of dressing on plate for each round of leek.
- Place leek round in pool and pour dressing on leek.
- Add crumbled blue cheese on top.
- Press a walnut half in cheese.
- Sprinkle with chives.
