Can be prepared in 45 minutes or less.
Recipe information
Yield
Serves 2
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
Preparation
Step 1
In a 10-inch skillet sauté leeks in oil over moderately high heat, turning, until golden, about 10 minutes. Stir in wine and 1/2 cup broth and cook leeks, covered, turning occasionally, until tender when pierced, about 10 minutes. Transfer leeks to a serving plate.
Step 2
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.
