Leek Salad with Walnuts and Tomme de Brebis

• 4 medium leeks, halved lengthwise
• 1 cup walnuts
• 3 tablespoons extra-virgin olive oil
• 3 tablespoons red wine vinegar
• Salt and freshly ground pepper
• 3 tablespoons minced chives
• 1 ounce firm sheep's-milk cheese, such as Tomme de Brebis, shaved with a vegetable peeler

1. 1 ounce firm sheep's-milk cheese, such as Tomme de Brebis, shaved with a vegetable peeler.
2. Preheat the oven to 350.
3. Bring a large saucepan of salted water to a boil.
4. Add the leek halves and simmer over moderately high heat until tender, 10 minutes.
5. Drain the leeks and pat dry.
6. Spread the walnuts in a pie plate and bake for about 8 minutes, until golden brown.
7. Let cool and coarsely chop.
8. In a small bowl, mix the olive oil with the vinegar and season with salt and pepper.
9. Arrange the leeks on a platter, cut sides up.
10. Drizzle with the vinaigrette and garnish with the walnuts, chives and cheese.
11. Serve.

leeks, walnuts, extravirgin olive oil, red wine vinegar, salt, chives, milk cheese

Taken from www.foodandwine.com/recipes/leek-salad-walnuts-and-tomme-de-brebis (may not work)