30minutes cooking time
- 3 leeks, most of the tough green top removed and the remaining part cut into quarters
- 2 tbsp rapeseed oil
- 2-3 red endives, leaves separated
- 100g halved walnuts, roughly chopped
- 2 eating apples, e.g. Braeburn, cut into thin slices
- 300g goats cheese log, crumbled
- 100g pomegranate seeds
- 2 tsp Dijon mustard
- 1 tsp runny honey
- 1 dessert spoon cider vinegar
- 3 dessert spoons extra virgin rape seed oil
- Salt and pepper
- Preheat the oven to 190°C. Place the leeks onto a baking tray and drizzle with the oil. Season with salt and pepper, cover with foil and place into the hot oven for 25-30 minutes.
- While your leeks are cooking, you can prepare the rest of your ingredients as instructed above and make your dressing. Place the Dijon mustard in a small jar along with the honey, vinegar and the oil. Add a little salt and pepper, place the lid on top and shake hard until the dressing is combined.
- Once the leeks are cooked, remove them from the oven and cut into quarters, lengthways. Mix the leeks and endive leaves with the walnuts, sliced apples and pomegranate seeds. Dress lightly with half of the dressing and pile onto a big platter. Top with crumbled goats cheese and finish with the remaining dressing.
It’s always nice to have something a little bit different... from a standard salad and this wintery salad is just that.
Sophie Wright, one of the youngest stars of British cuisine creates a range of classic British dishes with a modern twist. The chef, author of âHome at 7, Dinner at 8' has used her creative flair to develop six new contemporary recipes, which include weekday wonders and satisfying suppers.