Leek & Mustard Vinaigrette With Carmarthen Ham

Chef Stephen Terry showcases the best Welsh ingredients in this prepare-ahead dinner party starter

• Cooking Time Prep 15 mins
  Cook 10 mins
• Skill Level Easy
• Servings Serves 6

Nutrition per serving

• Kcalories

  285

• Protein

  25g

• Carbs

  3g

• Fat

  19g

• Saturates

  8g

• Fibre

  2g

• Sugar

  3g

• Salt

  2.26g

Ingredients

• 3 large leeks
• 3 tbsp good-quality extra-virgin olive oil
• 2 tbsp grain mustard
• small bunch chives, finely chopped
• 18 slices Carmarthen ham or any good quality air-dried ham
• 1 Perl Wen (a Welsh cow's milk cheese) or 2 balls buffalo mozzarella, drained and each cut into 6 wedges
• toasted sourdough bread, to serve, optional

Directions

1. Cut leeks in half lengthways, wash thoroughly, then thinly slice. Heat olive oil in a non-stick pan and add the leeks. Cook quickly over a med-high heat, stirring regularly until the leeks are tender with a little bite and still vibrant in colour, about 5-10 mins.
2. Remove from the pan and allow to cool to room temperature. Fold in the grain mustard (1 tbsp at a time, to your taste) and chopped chives, and season with a little sea salt. The leeks can be made up to 3 hours ahead and left, covered, at room temperature.
3. Serve the leek vinaigrette in a small heap on each plate. Then add the ham and 1-2 wedges of cheese. Serve with toasted sourdough bread, if you like.

Categories: Courses, Dinner Party, Events, Vegetables