Leek Salad

1. 1

   Remove the dark green portion of the leeks and discard.

2. 2

   Cut the leeks in half lengthwise and wash in water, being careful to check all the layers for hidden dirt.

3. 3

   Fill a wide pan with water about 1/2-inch high up the sides.

4. 4

   Add the leeks, simmer gently for 12 minutes, and then drain.

5. 5

   Meanwhile, make the vinaigrette.

6. 6

   In a small bowl, whisk together the mustard and balsamic vinegar, and then drizzle in the oil to make an emulsion, whisking constantly.

7. 7

   Add in the salt, pepper, and thyme.

8. 8

   Lay the leeks lengthwise on small serving platter.

9. 9

   Sprinkle with the chopped bacon, drizzle with the dressing, and serve.

No additional tips available.