Grilled leaks, corinthian grape, spices and tea vinaigrette, burned shallots

Preparation time: 30 min

Preheat your grill at 450 °F

• Preparation

  Clean the leeks.  Place the raisins in warm water for an hour to puff them.

  Make sure to strain the raisins well before using them.

• Leeks

  In a pot of salted boiling water, blanch the leeks for roughly 5 minutes.  Transfer to an ice water bath to cool.  Once cooled, remove and towel or pat dry.

  In a sauce pot, reduce the vinegar with the raisins and the 6 spices.  Once it has reduced by about half, remove from the heat and add olive oil.  Set aside at room temperature.

  Cut the leeks in half lengthwise, then grill them on high heat on the flat side.

• Roasted shallots

  Keep the peel on the French shallots and cut them in 2 lengthwise.  In a skillet with a little oil and butter, sear the shallots flesh side down.  Add the thyme and slightly crushed garlic.  Lower the heat and continue to cook for 15-20 minutes.  Check the shallots, you want to remove them once they reach a dark, almost burnt color as if grilled.  Remove the garlic and add it to the vinaigrette.

• Plating

  On a small plate, place the grilled leek and then a roasted shallot right beside.

  Drizzle with the warm vinaigrette and finalise with a little fleur de sel and fresh cracked pepper.  Adding some greens will give it a nice fresh color.