A fresh and bright side dish (or main dish if you have enough good bread and butter). I`ve used chervil, but you can use any soft herb you like, tarragon, basil, mint or parsley will work wonderfully.
Blend chevre, roughly chopped chervil, creme fraiche and garlic until smooth with an immersion blender. Add 1-2 tbsp of cold water to soften the texture if the dip feels too thick.
2
Season the dip with salt, freshly ground black pepper and lemon juice.
3
Toast the hazelnuts in a dry pan until they start to get colour.
4
Remove most of the green part of the leek (the light green part is ok). Bake sure to make an incision in the end of the leek in order to rinse a little between the layers to make sure all soil is gone.
5
Boil the leek in generously salted water for about 10-12 minutes or until the leek is soft. Shock in ice cold water before the leek is left on a piece of paper towel to dry.
6
Add honey, vinegar, mustard, lemon juice and olive oil to a small jar and shake until you have an even vinaigrette. Season with a little salt and pepper.
7
Use a sharp knife and slice the leek into smaller pieces.
8
Add the dip to a plate and top with the leeks. Drizzle the vinaigrette over the leeks.
9
Top the dish with fresh basil, lemon zest, a little olive oil. and some crumbled chevre if you have extra :))
