Ingredients

• 6 leeks
• washed thoroughly
• salt and freshly ground black pepper
• 100ml/3½fl oz olive oil
• 12 pieces air-dried ham
• parmesan shavings
• to serve
• 1 tbsp Dijon mustard
• 50ml/2oz white wine vinegar
• 1 tbsp fresh thyme leaves
• ½ garlic clove
• crushed
• 1 lemon
• juice only
• 200ml/7fl oz extra virgin olive oil

Directions

• Preheat the oven to 200C/390F/Gas 6.
• Trim the leeks and cut each leek in half on the diagonal
• so you are left with 12 leek pieces.
• Season with salt and pepper and place into an oven proof dish. Drizzle with the olive oil and place into the oven to roast for 25 minutes
• or until tender.
• When cooked
• remove the leeks from the oven and peel off the crisp outer layer of the leek. Wrap a piece of ham over each half of leek.
• To make the vinaigrette
• whisk together the mustard and the vinegar. Add the thyme
• crushed garlic and lemon juice. Gradually add the olive oil
• whisking continuously. Season
• to taste
• with salt and pepper.
• To serve
• place three ham-wrapped leeks on each plate. Drizzle the vinaigrette over the leeks and top with parmesan shavings.