Smoked Salmon and Montrachet with Farfalle

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Canola oil

Leeks, cleaned, trimmed and julienned

Red onion, julienned

Fresh chives, chopped

White wine

Fresh parsley, chopped

Stax’s seasoning, to taste

Heavy cream

Montrachet (Goat cheese), cubed

In the canola oil, saute the leeks, red onion, chives, garlic and parsley. Deglace with white wine. Add the Stax’s seasoning and heavy cream; then add the Montrachet and stir until the cheese melts and is incorporated into the sauce. Simmer and reduce. Add the pasta and place in serving bowls. Top with the smoked salmon.