Leeks With Marcona Almonds

• For the leeks:
• 2 quarts water or vegetable broth
• 2 T olive oil
• 2 garlic cloves, unpeeled
• 1 sprig thyme
• 1 clove
• 1 bay leaf
• salt and pepper
• 4 large leeks, split, white part only
• For the dressing and garnish:
• 1 T lemon juice
• 1 T sherry vinegar
• 1 t balsamic vinegar
• 1 t Dijon mustard
• 1 large egg yolk
• 1 T black truffle oil, optional
• 1/2 c olive oil
• salt and pepper
• 1/2 c arugula
• 1/4 c Marcona almonds, sauteed until golden

1. Prepare leeks: Combine broth or water, 3 T oil, garlic, thyme, clove, bay leaf and season with salt and pepper. Bring to a boil, reduce to simmer, carefully add leeks, partially cover and simmer until tender, 15-30 min. Cool.
2. For dressing: Add lemon juice, vinegars, mustard, egg yolk and truffle oil if using to blender jar. Drizzle 1/2 c olive oil in while blending on high.
3. To serve: Grill leeks until lightly charred, transfer to serving plate and cut each in half crosswise. Drizzle dressing over leeks and sprinkle with arugula, toasted almonds and cracked black pepper.

leeks, water, olive oil, garlic, thyme, clove, bay leaf, salt, leeks, lemon juice, t, balsamic vinegar, mustard, egg yolk, t, olive oil, salt, arugula, marcona almonds

Taken from www.epicurious.com/recipes/member/views/leeks-with-marcona-almonds-1228462 (may not work)