Baby Leeks Vinaigrette with Toasted Sage Leaves

1. 1

   Using kitchen twine, tie the halved leeks back together.

2. 2

   In a large skillet of boiling salted water, boil the leek until just tender, about 4 minutes.

3. 3

   Drain the leeks and discard the twine.

4. 4

   Pat the leeks dry on paper towels.

5. 5

   Wipe the skillet dry.

6. 6

   Add the mustard seeds and cook over moderately high heat until they darken slightly, about 1 minute.

7. 7

   Transfer the mustard seeds to a plate.

8. 8

   Heat 1 tablespoon of the olive oil in the skillet.

9. 9

   Add the sage leaves and cook over moderately high heat until crisp, about 1 1/2 minutes.

10. 10

    With a slotted spoon, transfer the sage leaves to the plate.

11. 11

    In a small bowl, combine the remaining 1 tablespoon of olive oil with the vinegar and Dijon mustard and season with salt and pepper.

12. 12

    Arrange 4 leek halves on each plate, cut sides up, and spoon the vinaigrette on top.

13. 13

    Sprinkle the mustard seeds and sage leaves over the leeks and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.