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READY IN:
20mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

Directions

  1. Place leeks, cut side up, in a large straight-sided skillet; add stock and summer savory and bring to a boil over high heat; add butter, reduce heat and simmer 10-12 minutes, until leeks are tender when pierced with the tip of a knife.
  2. Carefully place leeks on a serving platter and set aside; strain cooking liquid and reserve 2 T, saving the remainder for another use.
  3. Whisk vinegar and mustard; add oil gradually and whisk until emulsified; whisk in reserved leek liquid; season with salt and pepper and pour over leeks, to taste; garnish and serve warm or chilled.

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