1. Thoroughly dry the leeks. 2. Warm the olive oil in a saute pan set over moderate heat. Add the leeks to the pan, flat side down. Caramelize the leeks, paying careful attention to avoid burning them, about 4 minutes. Remove the leeks from the pan using tongs or a slotted spoon. 3. If using wine, deglaze the pan with it and cook until the wine is reduced by half, a few seconds. Add the vinegar and reduce by one third, another few seconds. Add the stock and reduce by half, again, just a few seconds. 4. Place one leek half on each of four salad plates. Season with salt and pepper. Drizzle equal portions of the sauce over the leeks, sprinkle with crumbled cheese and garnish with the olives. ---------------------------------------------------------------------------
Nutrition
Ingredients
