Warm Leeks Vinaigrette

Name: Warm Leeks Vinaigrette
Ingredients: 8 leeks (each about 1 inch in diameter), trimmed and cleaned thoroughly; 2 tablespoons olive oil; 2 tablespoons dry red wine; 1/2 cup plus 2 tablespoons chicken broth; 2 teaspoons red-wine vinegar; 1/2 teaspoon Dijon mustard

6 ingredients

6 steps

Ingredients

8 leeks (each about 1 inch in diameter), trimmed and cleaned thoroughly
2 tablespoons olive oil
2 tablespoons dry red wine
1/2 cup plus 2 tablespoons chicken broth
2 teaspoons red-wine vinegar
1/2 teaspoon Dijon mustard

Directions

1

In a 10-inch skillet saute leeks in oil over moderately high heat, turning, until golden, about 10 minutes.
2

Stir in wine and 1/2 cup broth and cook leeks, covered, turning occasionally, until tender when pierced, about 10 minutes.
3

Transfer leeks to a serving plate.
4

Whisk remaining 2 tablespoons broth and vinegar into skillet and boil, stirring, until thickened slightly.
5

Remove skillet from heat and whisk in mustard and salt and pepper to taste.
6

Pour vinaigrette over leeks.