Warm Leeks with Toasted Walnuts

• 6 medium leeks, dark green parts trimmed
• 2 Tbs. roasted walnut oil
• 1 1/2 Tbs. red wine vinegar
• 1 Tbs. whole-grain mustard
• 1 small shallot, minced (about 1 Tbs.)
• 2 Tbs. chopped toasted walnuts

1. Bring large pot of salted water to a boil.
2. Drop leeks in water, and simmer 10 to 12 minutes, or until tender and easily pierced with knife.
3. Drain, and pat dry with paper towel.
4. Slice leeks in half lengthwise.
5. Whisk together walnut oil, vinegar, mustard and shallot in medium bowl.
6. Place leeks in vinaigrette, and toss gently to coat.
7. Season with salt and pepper.
8. Place 3 leek halves on each plate.
9. Sprinkle with walnuts, and serve.

leeks, roasted walnut oil, red wine vinegar, wholegrain mustard, shallot, walnuts

Taken from www.vegetariantimes.com/recipe/warm-leeks-with-toasted-walnuts/ (may not work)