8 white of leeks
250 ml vegetable stock 1 cup
15 ml lemon juice 1 tbsp
15 ml fresh parsley, chopped 1 tbsp
15 ml dijon mustard 1 tbsp
45 ml balsamic vinegar 3 tbsp
125 ml olive oil 1/2 cup
salt & pepper to taste
Lay leeks in microwave dish; pour in stock and lemon juice. Season to taste. Cover with plastic wrap and cook on high heat for 8 minutes. Turn leeks; cover and cook for additional 7 minutes. Let cool and drain well. Prepare the vinaigrette by combining parsley, mustard and vinegar in bowl. Whisk vigorously while slowly adding the oil. Drizzle over leek.
Serves 4