Ingredients
- 1 pound leeks (3 large)
- 3 tablespoons olive oil (good-quality extra-virgin)
- 2 tablespoons mustard (grainy mustard)
- 2 tablespoons chives, finely chopped (small bunch)
- 6 to 8 ounces ham (18 slices Carmarthen ham or any good quality air-dried ham)
- Cheese (1 Perl Wen, a Welsh cow's milk cheese or 6-10 ounces fresh mozzarella, drained and each cut into 6 pieces)
- Toasted sourdough bread, to serve, optional
How to Make
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Step 1: Cut leeks in half lengthways, wash thoroughly, then thinly slice.
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Step 2: Heat olive oil in a non-stick pan and add the leeks. Cook quickly over a med-high heat, stirring regularly until the leeks are tender with a little bite and still vibrant in color, about 5-10 mins.
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Step 3: Remove from the pan and allow to cool to room temperature.
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Step 4: Stir in the grainy mustard (1 tbsp at a time, to your taste) and chopped chives, and season with a little sea salt. The leeks can be made up to 3 hours ahead and left, covered, at room temperature.
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Step 5: Serve the leek vinaigrette in a small heap on each plate. Then add the ham and 1-2 wedges of cheese.
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Step 6: Serve with toasted sourdough bread - optional.
We hope you enjoy this recipe!
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