Recipe - Warm Leeks Vinaigrette

8 Leeks; (each about 1 inch
; in diameter),
; trimmed and cleaned
; thoroughly
2 tablespoon Olive oil
2 tablespoon Dry red wine
One half cup Plus 2 tablespoons chicken
broth
2 teaspoon Redwine vinegar
One half teaspoon Dijon mustard

In a 10inch skillet saute leeks in oil over moderately high heat, turning,
until golden, about 10 minutes. Stir in wine and One half cup broth and cook
leeks, covered, turning occasionally, until tender when pierced, about 10
minutes. Transfer leeks to a serving plate.

Whisk remaining 2 tablespoons broth and vinegar into skillet and boil,
stirring, until thickened slightly. Remove skillet from heat and whisk in
mustard and salt and pepper to taste. Pour vinaigrette over leeks.

Serves 2.

Gourmet January 1994

Converted by MC_Buster.

Converted by MM_Buster v2.0l.