Leek Hearts with Almond Vinaigrette and Iberian Ham

Leek hearts with almond vinaigrette and Iberian ham make a simple, elegant recipe, perfect served as a cold or lukewarm starter. It is a light, thoroughly Mediterranean dish with that gourmet touch that turns a quality preserve into something special.

For this recipe we use Fine Natural Leek Hearts 445 ml from Conservas Almanaque, a vegetable preserve that is ideal for quick dishes, side dishes and well-presented recipes without any fuss in the kitchen.

Ingredients for 2 people:

• 1 jar of Fine Natural Leek Hearts 445 ml from Conservas Almanaque.
• 60 g of Iberian ham in thin shavings.
• 1 handful of toasted almonds.
• 3 tablespoons of extra virgin olive oil.
• 1 tablespoon of Sherry vinegar.
• 1 teaspoon of mild honey.
• Salt to taste.
• Freshly ground black pepper.
• Chopped fresh parsley or chives.

Method:

1. Drain the leek hearts carefully so they keep their shape.
2. Lay them on kitchen paper for a few minutes to remove any excess liquid.
3. Chop the toasted almonds into small pieces, leaving a few larger ones for texture.
4. In a bowl, whisk together the extra virgin olive oil, Sherry vinegar, honey, a pinch of salt and black pepper.
5. Add the chopped almonds to the vinaigrette and stir well.
6. Arrange the leek hearts on a serving dish or long plate.
7. Spoon the almond vinaigrette over the top.
8. Add the shavings of Iberian ham just before serving.
9. Finish with chopped fresh parsley or chives and a drizzle of extra virgin olive oil.

Chef's tip:

You can serve this recipe cold, as a refreshing starter, or gently warm the leek hearts before adding the vinaigrette. For a more gourmet finish, sear the leeks on a hot griddle for a few seconds to colour them lightly before plating.

It works beautifully as a starter to share or as an elegant side for meat, fish and special menus.