Leeks in the Pastis Henri Bardouin
• Sherry vinegar
• Olive oil
• Pastis Henri Bardouin
• Cracks of goat cheese
• Flower of salt
• crushed white Pepper
Clean leeks, cut them about 5 centimeters in sections and steam them a few minutes until they are cooked but firm. Plunge them into an ice water to stop the cooking. Give evidence on an absorbing paper.
In a small bowl, mix some sherry vinegar and some olive oil, add a line of pastis Henri Bardouin. Raise the small sections of leeks in the plate, strew with cracks of goat cheese, coat of vinaigrette, powder with flower of salt and with crushed white pepper.
Photo credit: Adobe Stock - New Africa