Leeks with Truffle Vinaigrette

1. 1

   In a steamer basket, steam the leeks over boiling water until tender, about 10 minutes; pat dry.

2. 2

   Arrange the leeks on salad plates or a platter.

3. 3

   In a medium bowl, combine the sherry vinegar with the truffle juice, balsamic vinegar, a pinch of sugar and a generous pinch each of salt and white pepper.

4. 4

   Gradually whisk in the oils.

5. 5

   Pour the vinaigrette over the leeks.

6. 6

   Thinly shave the truffle over all and serve immediately.

* Per serving · 4 servings · Values may vary.

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