LEEK & MUSTARD VINAIGRETTE WITH CARMARTHEN HAM

Leek & mustard vinaigrette with Carmarthen ham image

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

Provided by Stephen Terry

Time 25m

Number Of Ingredients 7

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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

Steps:

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.
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.
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.

Nutrition Facts : Calories 285 calories, Fat 19 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 25 grams protein, Sodium 2.26 milligram of sodium