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1
Cut the leeks crosswise into two segments, each about 4 inches long, and wash well.
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2
Lay all the leeks on the bottom of a large, shallow pan and add the bay leaves, garlic, wine, olive oil and about 1 cup water, so that the leeks are half covered in liquid.
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3
Add 3/4 teaspoon salt and some black pepper, place over medium heat and simmer gently for about 30 minutes, until a knife can be inserted into the leeks without any resistance.
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4
Turn the leeks over once or twice during cooking so that they are cooked evenly.
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5
Using a slotted spoon, remove the leeks from the pan and place on a plate to one side.
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6
Strain the remaining cooking liquid into a small saucepan and reduce over high heat until you are left with just 3 tablespoons.
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7
This should take between 12 and 15 minutes.
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8
Remove from the heat and add the onion, currants, vinegar, sugar, 1/4 teaspoon salt and some black pepper.
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9
Set aside to soften and marinate.
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10
Heat the sunflower oil in a large saute pan over medium-high heat.
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11
Carefully add the leeks and fry for 2 minutes on each side, until lightly golden.
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12
Transfer to a plate and set aside to cool.
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13
To serve, divide the leeks among four plates.
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14
Dot with the cheese, spoon the onion and currant dressing over the top and finish with the chervil.
