Warm Leek Vinaigrette
Warm Leek Vinaigrette
Vegetables
Ingredients
- 4 leeks
- salt
- 2 shallots, minced
- 1 tablespoon parsley, chopped
- 2 hard-boiled eggs, finely chopped
- 2 tablespoon Fustini's Champagne vinegar
- 2 teaspoons wholegrain mustard
- ½ cup Fustini's Delicate SELECT olive oil
Directions
- Clean leeks and cut into 3&rdquo, pieces. Bring a large pot of salted water to a simmer, add the leeks and cook until tender, about 15 minutes. Drain the leeks and place them on the plate.
- While the leeks cook combine the vinegar, mustard, and some salt in a small bowl. Gradually whisk in the oil to create a vinaigrette.
- Finish the dressing with the shallots, parsley, and eggs and spoon over leeks.
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