Leek Terrine with Walnuts and Feta

This is a wonderful dish for a dinner party because both the terrine and the dressing can be prepared a day in advance so you have plenty of time to be with your guests.
Serves 6
Ingredients

15 small young leeks trimmed
10 chicory leaves
75g Feta cheese crumbled
50g walnut halves chopped
salt & pepper
Salad leaves (radicchio).

For the dressing

4 tsp olive oil
2 tsp of walnut oil
2 tsp white wine vinegar
2 tsp of French mustard

Method

Split the leeks horizontially to within 5cm of the root end and wash thoroughly in running water. Boil the leeks in salted water for 10 minutes or until tender.
Layer a 450g loaf tin with the leeks laying head to tail alternately sprinkling each layer with salt and pepper to taste. Place another tin inside the first, pressing down the leeks. Invert both tins allowing the liquid to drain out. Chill for four hours with a 1kg weight on top.

To make the dressing:

Mix together all the ingredients seasoning with salt and pepper. Set aside until required.
Carefully turn out the leek terrine. Using a sharp knife cut into 6 thick slices.
Let it come up to room temperature before serving. Place each slice on a serving plate and surround with salad leaves. Scatter the walnuts and feta cheese on top of the salad. Spoon over the dressing and serve.