This is a print preview of "Grilled Leeks Vinaigrette With Walnuts, Roasted Pepper And Goat Cheese" recipe.

Grilled Leeks Vinaigrette With Walnuts, Roasted Pepper And Goat Cheese Recipe
by Global Cookbook

Grilled Leeks Vinaigrette With Walnuts, Roasted Pepper And Goat Cheese
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  Servings: 4

Ingredients

  • 4 lrg leeks, split lengthwise but intact at the root
  • 1 1/2 Tbsp. extra virgin olive oil
  • 1 x red pepper
  • 1/2 c. crumbled goat cheese
  • 1/3 c. walnuts, pcs Vinaigrette
  • 1 Tbsp. red wine vinegar
  • 1 tsp Dijon mustard salt pepper
  • 1/2 c. extra virgin olive oil

Directions

  1. Par boil the leeks for 5 min. Pat dry. Brush the leeks with oil and grill for 8-10 min.
  2. Char the red pepper at the same time. Steam the pepper, then seed and peel the skin. Cut into strips.
  3. Drizzle the dressing over the leeks and scatter with red pepper, walnuts and cheese.
  4. Vinaigrette:In a small bowl whisk the vinegar, mustard, salt and pepper. Gradually whisk in oil.