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Leek Salad with Walnuts and Tomme de Brebis
© Tina Rupp

Leek Salad with Walnuts and Tomme de Brebis

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Leeks turn sweet and luscious simmered in salted water and dressed with a simple red wine vinaigrette. Chef Armand Arnal heightens the flavor with fresh toasted walnuts and shavings of the firm farmstead sheep's-milk cheese Tomme de Brebis.

  1. 4 medium leeks, halved lengthwise
  2. 1 cup walnuts
  3. 3 tablespoons extra-virgin olive oil
  4. 3 tablespoons red wine vinegar
  5. Salt and freshly ground pepper
  6. 3 tablespoons minced chives
  7. 1 ounce firm sheep's-milk cheese, such as Tomme de Brebis, shaved with a vegetable peeler
  1. 1 ounce firm sheep's-milk cheese, such as Tomme de Brebis, shaved with a vegetable peeler.
  2. Preheat the oven to 350°. Bring a large saucepan of salted water to a boil. Add the leek halves and simmer over moderately high heat until tender, 10 minutes. Drain the leeks and pat dry.
  3. Spread the walnuts in a pie plate and bake for about 8 minutes, until golden brown. Let cool and coarsely chop.
  4. In a small bowl, mix the olive oil with the vinegar and season with salt and pepper. Arrange the leeks on a platter, cut sides up. Drizzle with the vinaigrette and garnish with the walnuts, chives and cheese. Serve.
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