Baby carrots, peeled and roasted in fantastic olive oil.
While carrots are roasting, cut small cubes of handmade, artisan bread and reserve.
When carrots are tender, yet toothsome, put into a mixing bowl to cool. Toast cubed bread- that is, make croutons- in the formerly roasting carrot olive oil pan.
Fill a pot with oil (olive is fine here too) and add julienned leeks. Heat slowly, increasing temperature little by little until leeks are fried crispy, remove to a towel to drain.
Toss carrots and croutons with salt, fantastic olive oil, a little red wine vinegar and plate. Shave a few
slices of cheese on top and garnish with leeks.
