Ingredients:

  • 4 medium Large Leeks (White/Pale Green Parts Only)
  • 2 Tbsp Unsalted Butter
  • 1 cup Vegetable or Chicken Stock (low sodium)
  • 1 tsp Kosher Salt
  • 1/2 tsp Freshly Ground Black Pepper
  • 3 Tbsp Extra Virgin Olive Oil
  • 1 Tbsp White Wine Vinegar (or Champagne Vinegar)
  • 1 tsp Dijon Mustard
  • 1 tsp Finely Minced Shallot
  • 1/2 tsp Fresh Thyme Leaves (optional)
  • 2 oz Chevre (Soft Goat Cheese), crumbled
  • 1/4 cup Hazelnuts, lightly toasted and roughly chopped

Instructions:

  1. Trim the Leeks: Cut off the very dark green tops and the root end. Slice the leeks lengthwise down the centre.
  2. Slice: Slice the remaining white and pale green portions into 1-inch (2.5 cm) thick half-moons.
  3. The Proper Scrub: Place the sliced leeks in a large bowl of cold water. Swish them vigorously with your hands to dislodge any grit or soil hiding in the layers. Allow them to sit for 5 minutes, letting the sand sink to the bottom.
  4. Drain and Dry: Gently lift the leeks out of the water (do not pour the water and sand over them!). Rinse again briefly, shake off excess water, and pat them dry slightly.
  5. Sauté: Melt the butter in a wide pan over medium heat. Add the cleaned leeks, salt, and pepper. Sauté gently for 5–7 minutes, stirring often, until the leeks soften slightly and become translucent (do not brown them!).
  6. Add Liquid: Pour in the vegetable stock. Bring the liquid up to a gentle simmer.
  7. Braise: Reduce the heat to low, cover the pan tightly with the lid, and let the leeks cook for 30–35 minutes. They should be tender enough to cut with a spoon.
  8. Check Doneness: Pierce a leek piece with a fork. If there is resistance, continue cooking for another 5–10 minutes.
  9. Drain (if necessary): Once tender, remove the leeks from the pan using a slotted spoon, reserving any remaining liquid for later use (or discard). Keep them warm.
  10. Toast Hazelnuts: Toast the hazelnuts in a small dry pan over medium heat until fragrant (about 3-4 minutes). Set aside.
  11. Whisk the Vinaigrette: In a small bowl, combine the white wine vinegar, Dijon mustard, minced shallot, thyme (if using), and a pinch of salt. Slowly whisk in the olive oil until the mixture is emulsified and slightly thickened. Taste and adjust seasoning.
  12. Plate and Serve: Arrange the warm, braised leeks on a serving platter or individual plates. Spoon the Dijon vinaigrette generously over the leeks.
  13. Garnish: Crumble the goat cheese evenly over the top and sprinkle with the toasted, chopped hazelnuts. Serve immediately.