Greek Leeks Vinaigrette

• 4 leeks
• 1 green onion, minced
• 14 cup fresh lemon juice
• 2 teaspoons Dijon mustard
• 12 teaspoon sugar
• 18 black pepper, freshly ground (or to taste)
• 1 tablespoon of fresh mint, chopped
• 14 cup olive oil
• 12 cup tomatoes, diced
• 12 Greek olives
• mint sprig (to garnish)

1. Cut roots off leeks, leaving a thin piece of the hard root end to hold the leeks together.
2. Trim the tops, leaving 1-inch of green leaves.
3. Cut leeks lengthwise into halves.
4. Wash very well, so that no dirt remains.
5. Steam until crisply tender, about 8-10 minutes.
6. Remove from pot and dry thoroughly.
7. Combine the green onion, lemon juice, mustard, sugar, pepper and chopped mint in a small bowl.
8. Gradually whisk in olive oil in a slow, steady stream.
9. Arrange warm leeks in a single layer on a serving platter.
10. Pour vinaigrette over all parts.
11. Sprinkle the diced tomatoes and olives on top.
12. Leave at room temperature for 1-2 hours.
13. Garnish with fresh mint, and serve.

leeks, green onion, lemon juice, mustard, sugar, black pepper, mint, olive oil, tomatoes, olives, mint

Taken from www.food.com/recipe/greek-leeks-vinaigrette-64282 (may not work)