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Braised Leek Vinaigrette with Arugula




Source of Recipe


Fine Living


List of Ingredients




1-1/2 lbs. young leeks
1 cup white wine
1 cup chicken broth
2 sprigs fresh thyme
large pinch salt
large pinch black pepper
6 cups lightly packed baby arugula
1/2 cup mixed country olives
1/4 cup crumbled Gorgonzola cheese
12 breadsticks

Mustard Vinaigrette
reserved braising liquid
2 Tbs. Dijon mustard
1/2 cup good olive oil
3 Tbs. red wine vinegar
1/2 tsp. salt
1/2 black pepper


Recipe



Trim the root and cut the leek about 2 inches from the top of the white part leaving 2 inches of tender green leaf. Cut the leeks in half lengthwise. Rinse well under cold water. Place leeks in a single layer on oven pan. Combine wine and broth. Pour over leeks. Season with thyme, salt and pepper.

Cover, bake at 350 degrees. 20-30 minutes or until tender when pierced with a sharp knife. Remove from pan. Let cool. In a saucepot reduce braising liquid to 1/3 cup.

Prepare Mustard Vinaigrette: Whisk together reserved braising liquid and Dijon mustard. Add olive oil, red wine vinegar, salt and pepper. Mix well.

Cut the leeks into 1/2-inch slices, discarding fibrous end pieces. Toss leeks with vinaigrette. Place arugula on 6 chilled salad plates. Mound the dressed leeks on arugula. Garnish with olives and Gorgonzola. Serve with breadsticks.

Yield: 6 servings