Leeks in Vinaigrette

Ingredients

• Freshly ground black pepper
• 1 Tbsp. water
• 1/4 cup olive oil
• 1/4 tsp. sugar
• 1/2 tsp. finely chopped fresh thyme
• 1 tsp. whole grain mustard
• 1 tsp. dijon mustard
• 1 garlic clove, minced
• 1 small shallot, finely chopped
• Salt
• 1 Tbsp. sherry vinegar or red wine vinegar
• 4 large leeks, white & pale-green parts only

Instructions

1. Wash, trim root ends, and remove tough outer layer of leeks.
2. In a large pot, bring salted water to a boil, and boil leeks until tender, around 15-20 minutes. Drain and place leeks on paper towels to drain.
3. In a small bowl, whisk shallot, garlic, vinegar, mustards, thyme and sugar together. Slowly add oil and 1 tablespoon water and whisk until combined. Season with salt and pepper as desired.
4. Cut leeks length wise, place on a serving platter cut side up. Drizzle with dressing and let sit 10 minutes prior to servings.

Nutrition per serving: 130 calories, 11 g carbohydrates, 10 g fat, 1 g fiber, 1 g protein, 330 mg sodium, 3 g sugar.

Recipe from: bonappetit.com