- 2 Tbsp Extra-virgin olive oil
- 2 leeks
- 1/2 radicchio
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 Tbsp sherry vinegar
- Sourdough baguette sliced diagonally
- 3 oz plain goat cheese softened
- 4 oz crab meat
- Fresh dill sprigs, for garnish
Cut root ends and dark green stalks off leeks and discard. Cut light green and white of remaining leeks in half lengthwise and place on flat sides. Thinly slice leeks into half-moon shapes and place in a bowl of water to rinse, then drain. Cut radicchio in half and thinly slice it into strips. Set aside.
In a large saucepan over medium-low heat, add olive oil. When oil shimmers, add leeks, radicchio, and season with salt and pepper. Cook, stirring occasionally, for 1-2 minutes. Add sherry vinegar and cook, stirring vegetables to evenly coat in vinegar. Once vegetables begin to soften, about 2-3 minutes, remove from heat and set aside.
To assemble, spread goat cheese on sliced baguettes, add a spoonful of leek and radicchio mixture, and top with crab meat. Add a sprig or two of dill for an optional garnish.