for 2 person

Vinaigrette

2 tbsp	lemon juice
4 tbsp	olive oil
½ tsp	salt
1	leek, halved lengthwise, cut into approx. 10 cm pieces

To bake

125 g

ricotta

To garnish

30 g	sugar
1 tbsp	water
2 tbsp	hazelnut, coarsely chopped

How it's done

Vinaigrette

Combine the lemon juice with the oil and salt. Place the leek on a baking tray lined with baking paper, drizzle with half of the vinaigrette.

To bake

Approx. 10 mins. in the upper half of an oven preheated to 200°C. Spread the ricotta over the leek and bake for a further 5 mins.

To garnish

Boil the sugar and water in a pan without stirring. Reduce the heat and simmer, swirling the pan occasionally until a light brown caramel has formed. Add the nuts, mix and transfer to a sheet of baking paper, leave to cool. Roughly chop the caramelized nuts, scatter on top of the leek, drizzle with the remainder of the vinaigrette.

Show complete recipe