Ham-wrapped leek salad

I was tempted to name this receipe "Nicolas's salad", in reference to our French stand-up comedian Anne Roumanoff's latest joke about Nicolas and Carla's encounter- he, being referred to as a leek and her, as an asperagus- "une asperge" in French means, usually a brainless, super tall female. Enough said, You, corrossif humour fans, will have to dig the sketch out from somewhere in the world wide web, until then, here comes the leek salad!!

This seasonal receipe is super easy to fix: 2 steps and you are done!

For two servings you need: 6 small leeks, 2 slices of ham, Dijon mustard, shallots, oil, vinegar, feta and black olives for the topping.

Step one: Cooking the leeks.Once cleaned, cook them in boiling water until they get tender- about 10-15mn. Remove them from the water and wrap them in paper towel in order the absorb the extra water.

Step two: Dressing. In a bowl add the thinly chopped shallots, a large spoon of Dijon mustard, 6 table spoons of colza oil (brings you Omega 3) and 3 of wine vinegar, salt and pepper, and mix it.

Place three warm leeks on each slice of ham, pour some shallot dressing, wrap the ham and add some feta crumble and black olives on top. Et voila! Bet you Nicolas would like it! Cheers!