6 medium leeks with trimmed dark green parts
1 ½ tbs. red wine vinegar
2 tbs roasted walnut oil
1 tbs wholegrain mustard
1 small minced shallot
2 tbs chopped toasted walnuts
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1. Boil a large pot with salted water inside. Drop the leeks in the water and allow to simmer for 10-12 minutes or until it becomes tender and easy to pierce with a knife. Drain and pat dry using a paper towel.
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2. Slice the leeks in half lengthwise. Whisk together the vinegar, walnut oil, mustard and the shallots into a medium bowl.
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3. Place the leeks into a vinaigrette and then toss gently to coat in the mixture. Use salt and pepper for seasoning.
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4. Place the 3 leek halves onto each plate and sprinkle with walnuts to serve.
CategorySide-dishesCuisineKetogenic-Vegan
Ingredients
6 medium leeks with trimmed dark green parts
1 ½ tbs. red wine vinegar
2 tbs roasted walnut oil
1 tbs wholegrain mustard
1 small minced shallot
2 tbs chopped toasted walnuts