Leek Salad with Walnuts and Tomme de Brebis

1. 1

   1 ounce firm sheep's-milk cheese, such as Tomme de Brebis, shaved with a vegetable peeler.

2. 2

   Preheat the oven to 350.

3. 3

   Bring a large saucepan of salted water to a boil.

4. 4

   Add the leek halves and simmer over moderately high heat until tender, 10 minutes.

5. 5

   Drain the leeks and pat dry.

6. 6

   Spread the walnuts in a pie plate and bake for about 8 minutes, until golden brown.

7. 7

   Let cool and coarsely chop.

8. 8

   In a small bowl, mix the olive oil with the vinegar and season with salt and pepper.

9. 9

   Arrange the leeks on a platter, cut sides up.

10. 10

    Drizzle with the vinaigrette and garnish with the walnuts, chives and cheese.

11. 11

    Serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.