-
1
Cut the leeks diagonally into 1/2-inch (1.5-cm) pieces. Rinse them thoroughly, drain well, then fry them in the oil in a saute pan or wok over high heat until they are really hot, but not yet browned, stirring constantly. Add the vermouth and lower the heat. Put the lid on slightly askew and braise about 20 minutes, stirring occasionally, until the leeks are tender.
-
2
Meanwhile, bring a small saucepan of water to a boil, add a pinch of salt, and stir in the quinoa. Set a kitchen timer for 10 minutes. Let the quinoa cook gently on low heat. When the alarm goes off, immediately drain the quinoa and rinse it with cold water to halt further cooking. Let it drain thoroughly.
-
3
In a nonstick skillet, fry the bacon until crisp and let it drain on a paper towel.
-
4
The pan with the leeks should be almost dry and the leeks just about done. Lift the leeks onto a plate and let them cool. In a medium bowl, combine the leeks with the quinoa, poppy seeds, and some of the chervil. Set some chervil aside for garnish.
-
5
Whisk together the lemon juice, garlic, and cayenne, then whisk in the oils in a thin stream. Season with salt and pepper. Pour over the speckled leek mixture.
-
6
Arrange the spinach in a big bowl. Add the speckled salad and crumble the bacon on top. Garnish with the reserved chervil and serve.
