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Leeks In Mustard Sauce
Servings 4 people
Ingredients
Vinegarette
- 4 tbsp olive oil
- 3 tbsp red wine vinegar
- 2 tbsp whole grain mustard
- 2 shallots finely chopped
Leeks
- salt
- 6 leeks, white and pale green parts
- 2 tbsp parsley chopped
- 3 tbsp toasted walnuts chopped
- freshly ground pepper
- baked potatoes or boiled potatoes to taste
Instructions
Vinegarette
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To make the vinaigrette, put the olive oil, vinegar, mustard, and shallot into a bowl and whisk together.
Leeks
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To make the leeks, bring a large saucepan of salted water to a boil. Carefully drop in the leeks and simmer over medium heat for about 15 minutes, until tender and easily pierced with the tip of a knife. Drain the leeks and pat dry with paper towels. Slice the leeks in half lengthwise.
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Arrange the leeks on a serving plate and pour over the vinaigrette. Garnish with parsley and walnuts and season to taste with salt and freshly ground black pepper. Serve with baked or boiled potatoes.