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Leeks with Walnut Vinaigrette
From Statesboro Market2Go
<p>An easy vegan side dish that uses locally grown produce! Please consider leaving a picture or comment if you decide to try this recipe!</p>Source: foodnetwork.com (Entered by Ariana Giddens)
Serves: 12
Vegan!
Ingredients
12
Leeks (trimmed, bases intact, rinsed)
1 tablespoon
Dijon mustard
2 tablespoons
White wine vinegar
1/2 teaspoon
Salt
Pepper to taste
1/3 cup
Walnut oil
Chopped toasted walnuts (for topping)
OR try adding other chopped toasted nuts
Chopped parsley (for topping)
Step by Step Instructions
- Boil the leeks in salted water for 10 minutes, then drain the pot. Cool the leeks in a bowl of salted ice water.
- Whisk the mustard, vinegar, salt, and pepper together in a small bowl. Whisk in the walnut oil.
- Plate the leeks, drizzle the vinaigrette over them, and top them with toasted nuts and chopped parsley.