Warm Leeks Vinaigrette

1. 1

   Whisk together the vinegar, mustard, honey, salt, and pepper in a large bowl.

2. 2

   Slowly drizzle in the olive oil, whisking constantly, until well combined; set aside.

3. 3

   Trim the leeks to about 6 inches, leaving only the white and light green parts.

4. 4

   Trim the roots, and cut the leeks in half lengthwise.

5. 5

   Wash well under cold running water to remove any dirt; set aside.

6. 6

   Place a metal steamer basket in a large saucepan.

7. 7

   Fill with water to the bottom of the basket, and bring to a simmer.

8. 8

   Add the leeks, cover, and steam until tender, about 10 minutes.

9. 9

   Remove the leeks, and drain on paper towels to remove any water.

10. 10

    Place the leeks in the bowl with the vinaigrette, and toss to combine.

11. 11

    Serve hot or at room temperature.

12. 12

    (Per serving)

13. 13

    Calories: 121

14. 14

    Fat: 4g

15. 15

    Cholesterol: 0mg

16. 16

    Carbohydrate: 22g

17. 17

    Sodium: 255mg

18. 18

    Protein: 2g

19. 19

    Fiber: 3g

* Per serving · 4 servings · Values may vary.

No additional tips available.