Print Options:

Warm Leeks with Toasted Walnuts

Yields1 Serving

 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
1

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.

3

2. Slice the leeks in half lengthwise. Whisk together the vinegar, walnut oil, mustard and the shallots into a medium bowl.

5

3. Place the leeks into a vinaigrette and then toss gently to coat in the mixture. Use salt and pepper for seasoning.

7

4. Place the 3 leek halves onto each plate and sprinkle with walnuts to serve.