Baked leeks with burnt orange, mustard, and chervil dressing and toasted buckwheat
    Serves 4
    8 winter leeks
    1 dl olive oil
    1 handful fresh bay leaves
    Salt and fresh ground pepper
    2 pesticide free oranges
    2 tbsp mustard
    2 tbsp apple cider vinegar
    1 tbsp acacia honey
    1 bunch of chervil
    50 g toasted buckwheat

    Cut the roots and the uppermost part of the tops off the leeks, slice the green part of the leeks lengthwise and wash them thoroughly in cold water.
    Let the leeks soak in water for 30 min. so that you’re certain to get all of the sand and dirt out of them.
    Drain them thoroughly afterwards and lay them on a baking sheet.
    Peel the skin off the oranges and put a little of it on top of the leeks, together with the bay leaves, salt, fresh ground pepper and a little olive oil.
    Put the leeks in the oven and bake them at 170C for 25-30 minutes until they get well charred on the outside and totally soft and tender in the middle.

    While the leeks are in the oven, fry the peeled oranges in a dry pan over medium heat for 6-8 min. until they get a nice golden and “burnt” surface; take the oranges out of the pan. This gives the oranges an extra sweet and smoky flavor.
    Put the oranges in a blender together with the mustard, vinegar, honey, salt, fresh ground pepper and olive oil and blend into a thick and homogenous dressing.

    Take the leeks out of the oven and let them cool a little, peel them apart, in long strips lengthwise and place them on a large platter or 4 plates. Pour the dressing over them and garnish with plucked chervil leaves and toasted buckwheat.
    Serve as a vegetable dish on its own or as a side to fish, shellfish or poultry.