6 Celery sticks, split lengthways and chopped finely
4 oz Point Reyes (or other) blue cheese – crumbled
1 Tbsp Butter
Remove outer layers of leeks. Trim root, ensuring that the layers of the leek are still held together. Cut about halfway down the leek from the green end. Open the layers and wash thoroughly under running water. Continue cutting leeks in half and then into quarters.
Melt the butter in a sauté pan over medium heat until bubbling. Add the leeks and cook, turning once, until tender and the edges start to brown.
Mix the chopped celery with the dates.
Combine the oil, mustard and lemon juice, season to taste.
Place 4 leek quarters on a plate. Add celery and Medjool dates. Add crumbled cheese. Sprinkle lemon zest on leeks and add dressing.