Leek Salad with Walnuts and Tomme de Brebis


  • 3 tablespoon(s) minced chives
  • 1 cup(s) walnuts
  • Salt and freshly ground pepper
  • 3 tablespoon(s) extra-virgin olive oil
  • 4 medium leeks
  • 3 tablespoon(s) red wine vinegar
  • 1 ounce(s) firm sheep’s-milk cheese

1 ounce firm sheep’s-milk cheese, such as Tomme de Brebis, shaved with a vegetable peeler 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. Spread the walnuts ...

View full recipe at Food & Wine


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