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1 Tbsp. Olive Oil
1/2 Tbsp. Honey
2 Arepas
2 Avocados, pitted and sliced
3 Baby Leeks or 1 large Leek, trimmed and sliced
3 Radishes, trimmed and sliced thinly (We used Purple Star)
3 Tbsp. Vinegar
4 oz. Queso Fresco, crumbled
Pepper to taste
Salt to taste
Preheat the oven to 350 degrees. In a large mixing bowl, whisk together the vinegar and honey along with a pinch of salt and pepper to taste. Add the radish and stir until combined. Set aside. In a large sauté pan over a medium flame, heat the oil until hot. Add the leeks along with a pinch of salt and stir while cooking until completely tender and soft, about 12 minutes.
Place the arepas on a baking sheet lined with tinfoil and in the oven for 6 minutes, turning once. Carefully cut the arepas in half and place each bottom on a plate. Top with the leeks followed by the pickled radish, avocado, and queso fresco. Top each with the other half of the arepa.
