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.
2. Slice the leeks in half lengthwise. Whisk together the vinegar, walnut oil, mustard and the shallots into a medium bowl.
3. Place the leeks into a vinaigrette and then toss gently to coat in the mixture. Use salt and pepper for seasoning.
4. Place the 3 leek halves onto each plate and sprinkle with walnuts to serve.
Ingredients
Directions
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.
2. Slice the leeks in half lengthwise. Whisk together the vinegar, walnut oil, mustard and the shallots into a medium bowl.
3. Place the leeks into a vinaigrette and then toss gently to coat in the mixture. Use salt and pepper for seasoning.
4. Place the 3 leek halves onto each plate and sprinkle with walnuts to serve.