Leek and goat cheese fondue

1. Slice the leeks in two along its lengths, rinse with water and remove the leaves. Save the green ones or the most tender leaves. Cut into logs.

2. Heat oil in a saucepan. Add the leeks and sweat them for 5 minutes over high heat with stirring. Add salt and pepper. Pour the liquid cream and cook over low heat for 20 minutes.

3. Preheat the oven at th. 7 – 210 °C. Wash and dry the chervil sprigs. Divide the leek fondue into 5 oven ramekins

4. Cut the goat cheese along its width. Place two halves in each dish. Bake until golden for 10 minutes. Decorate with chervil sprigs and serve.

Photo credit : Sucré Salé.