Save valuable oven space during the holidays with this elegent side, made entirely on your stovetop. Great served warm or at room temperature. If you’d like to get ahead of your holiday meal prep, the marinated leeks can be made a day in advance – just bring them back to room temperature and add the pears & cheese just before serving.
Contains: milk, tree nuts.
What You Get
Roasted scallion vinaigrette
Toasted & chopped hazelnuts
What You'll Need
Bring a large pot of salted water to a boil. Remove the dark green tops from the leeks, and slice the white and pale green parts into ½ inch rounds. Rinse well to remove any dirt. Slice the chives into 1 inch pieces. Crumble the goat cheese.
When the water is boiling, add the leeks and cook until they are very tender, 12-15 minutes. Drain the leeks and rinse them with cold water until they are cool enough to handle but still slightly warm. Transfer the leeks to a serving platter and drizzle with ½ cup of the vinaigrette, a pinch of salt, and a few grinds of pepper. Toss to combine. Set aside to marinate for at least 10 minutes.
While the leeks marinate, core and thinly slice the pears. When ready to serve, arrange the sliced pears on top of the marinated leeks. Scatter with the crumbled goat cheese. Finish with the chives and about half of the hazelnuts and serve.