2 bunches watercress 1/2 c. walnut pieces, lightly toasted
1/2 c. walnut oil
Juice of 2 lemons
4 gloves of garlic, chopped fine
4 oz. blue cheese
Clean the leeks and make an incision lengthwise through the leek to the center, but do not cut in half. Brush the leeks with salad. Cook on the grill or under the broiler until the centers are tender. The outside leaves will char slightly. Cool and discard the charred leaves. Refrigerate the leeks; they can be prepared up to a day before serving.
Wash and dry watercress and keep chilled. Combine all the ingredients for the dressing and mix well. Break up the cheese enough to thicken the dressing slightly. Cut the chilled leeks into bite sized pieces and place around the bed of watercress. Pour the dressing over all, toss and sprinkle with the toasted walnuts. Serves 8 to 10.
