Trim root ends and the tough dark green tops from the leeks; reserve only the white and light-green parts. Slice each leek lengthwise and rinse thoroughly under running water to remove grit. Pat dry with a towel.

Season and sweat

In a wide ovenproof skillet or sauté pan over medium heat, add 2 tbs olive oil and 1 tbs butter. When the butter foams, place leeks cut-side down and cook undisturbed until light golden, about 4–5 minutes. Turn and cook the other sides 2 minutes.

Braise

Add minced garlic and sauté 30 seconds until fragrant. Pour in white wine (if using) and let reduce by half, about 1–2 minutes. Add the vegetable stock and bring to a gentle simmer. Season with 1 tsp salt, 1/2 tsp pepper and lemon zest. Cover and braise gently until leeks are tender when pierced with a knife, about 15–18 minutes. Uncover and reduce liquid over medium-high heat for 2–3 minutes if you want a glaze. Keep warm.

Manitoba Beluga Lentils

Simmer lentils

Place rinsed lentils, 900 ml water and bay leaf in a medium saucepan. Bring to a boil, then reduce heat to low and simmer partially covered until tender but not falling apart, 18–25 minutes (check at 18). Remove bay leaf, drain any excess cooking water, and set lentils aside in a bowl.

Make fennel soffritto

While lentils simmer, heat 2 tbs olive oil in a skillet over medium heat. Add minced shallot, diced fennel, celery and carrot. Cook, stirring occasionally, until vegetables are soft and lightly caramelized, about 8–10 minutes. Add thyme leaves in the last minute and season with a pinch of salt and pepper.

Combine and finish lentils

Fold the warm soffritto into the cooked lentils along with 1 tsp red wine vinegar. Taste and adjust seasoning with 1 tsp salt and 1/2 tsp black pepper. If lentils seem dry, add 1–2 tbs of the leek braising liquid (reserve from pan) or a splash of extra olive oil to moisten. Keep warm.

Frisée Salad & Finish

Make dressing

In a small bowl whisk together lemon juice, 2 tsp extra-virgin olive oil, Dijon mustard, honey (if using) and sea salt until emulsified. Stir in chopped fennel fronds.

Dress frisée

Toss the washed frisée with the dressing just before plating to keep it crisp.

Plate and finish

Divide lentils among 4 plates as a warm base. Arrange 2 braised leek halves over each portion of lentils. Spoon any reduced braising glaze from the leek pan over the leeks and lentils. Add a small handful of dressed frisée to each plate. Sprinkle toasted nuts if using and finish with a light grind of black pepper and a few extra fennel fronds for freshness.