Poached Leeks w/ Ricotta, Lemon, Hazelnuts & Mint

 

2-4 leeks, washed (white parts only)

2 T. olive oil

kosher salt

fresh ricotta

mint leaves

toasted hazelnuts

juice and zest of a lemon

 

Lay the leeks in a pan with olive oil and season with kosher salt. Cover the pan tightly with aluminum foil and then cover with the lid. You want a tight seal. Cook the leeks in a 250F oven for 30 minutes, until they cut easily with a fork. Remove the leeks to a platter. Place blobs of ricotta on top and zest of a lemon over the ricotta. Next, toast the hazelnuts in a toaster oven (careful, they burn easily) and scatter them over the salad. Garnish with mint leaves. Squeeze some lemon juice over just before serving. Season with sea salt & pepper.