Prep
25 min
Cook
20 min
Total
45 min
Servings
4 serv.
Ingredients for 4 servings
- 8 leek whites cut 8 to 10cm long
- 1.1 oz (30 g) of Périgord walnuts crushed and toasted
- 1 ripe black truffle "Mélanosporum" cut into julienne
- 0.3 cup (8 cl) of walnut oil
- 2.1 oz (60 g) thin slices of Cantal cheese cut into triangles
- salt and ground pepper
- a few drops of balsamic vinegar
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