Grilled Leeks Vinaigrette With Walnuts, Roasted Pepper And Goat Cheese Recipe
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
- Par boil the leeks for 5 min. Pat dry. Brush the leeks with oil and grill for 8-10 min.
- Char the red pepper at the same time. Steam the pepper, then seed and peel the skin. Cut into strips.
- Drizzle the dressing over the leeks and scatter with red pepper, walnuts and cheese.
- Vinaigrette:In a small bowl whisk the vinegar, mustard, salt and pepper. Gradually whisk in oil.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 96g | |
| Recipe makes 4 servings | |
| Calories 401 | |
| Calories from Fat 363 | 91% |
| Total Fat 41.24g | 52% |
| Saturated Fat 9.02g | 36% |
| Trans Fat 0.0g | |
| Cholesterol 14mg | 5% |
| Sodium 111mg | 5% |
| Potassium 85mg | 2% |
| Total Carbs 2.72g | 1% |
| Dietary Fiber 0.9g | 3% |
| Sugars 1.51g | 1% |
| Protein 6.43g | 10% |
