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Leeks: Roasted Leeks w/ Blue Cheese Vinaigrette

Source of Recipe

Roasting


List of Ingredients

5 1/2 tablespoons olive oil
2 large leeks, halved lengthwise and then cut crosswise into 3" pieces
3 tablespoons heavy cream
2 1/2 tablespoons wine vinegar or balsamic vinegar
1/3 cup crumbled blue cheese or goat cheese
2 tablespoons chopped fresh chives or parsley


Recipe

Preheat oven to 350ºF. Spread bottom of medium size ovenproof skillet with 1/2 tbl. of oil. Add leeks and top with another 1/2 tbl. olive oil, the salt and generous grinding of pepper. Top with the cream. Cover with foil. Roast the leeks for 5 minutes. Remove foil, toss leeks gently, and continue roasting until leeks are tender and lightly browned, another 5-10 minutes.

To serve leeks with vinaigrette, in small bowl mix vinegar and remaining 4 1/2 tbl. olive oil. Season to taste. Spoon vinaigrette over warm leeks and then top with cheese and chives or parsley. To serve leeks warm, without vinaigrette, sprinkle with cheese and place under broiler until cheese is bubbling and golden, about 1 minutes. Sprinkle with chives or parsley and serve. Makes 4-6 servings.