Leek Salad with Walnuts

Makes 4 servings

Amy Court

ingredients

medium leeks, halved lengthwise
1 cup walnuts
3 tablespoons extra-virgin olive oil
3 tablespoons red wine vinegar
Salt and freshly ground pepper
3 tablespoons minced chives
1 ounce firm sheep’s-milk cheese, such as Tomme de Brebis, shaved with a vegetable peeler

1
1 ounce firm sheep’s-milk cheese, such as Tomme de Brebis, shaved with a vegetable peeler
2
Preheat the oven to 350°. Bring a large saucepan of salted water to a boil. Add the leek halves and simmer over moderately high heat until tender, 10 minutes. Drain the leeks and pat dry.
3
Spread the walnuts in a pie plate and bake for about 8 minutes, until golden brown. Let cool and coarsely chop.
4
In a small bowl, mix the olive oil with the vinegar and season with salt and pepper. Arrange the leeks on a platter, cut sides up. Drizzle with the vinaigrette and garnish with the walnuts, chives and cheese. Serve.

Source: Food and Wine