Leeks Vinaigrette Recipe
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4 med. leeks, halved lengthwise, well washed
1 1/2 cups chicken stock
2 sprigs fresh tarragon
1 teaspoon unsalted butter
3 tablespoons champagne vinegar (any will work)
2 tablespoons Dijon mustard
1/2 cup extra-virgin olive oil
Salt and pepper
Chopped fresh herbs such as Parsley or Tarragon for garnish
Place leeks, cut side up in a large skillet.
Add chicken stock and tarragon, bring to a boil over high heat.
Add butter, reduce the heat to medium - simmer. Cook until leeks are tender when pierced with tip of a knife, 10 - 12 minutes.
Carefully remove leeks from skillet and place on a platter.
Strain cooking liquid through a fine mesh sieve. Measure 1/4 cup liquid and set aside.
In a small bowl, whisk together vinegar and mustard. Add oil gradually while whisking constantly.
Whisk in 1/4 cup leek liquid; season with salt and pepper.
Spoon over leeks; garnish with fresh herbs.
Leeks may be served hot or chilled.
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