Poached leek salad

preparation time: 15 minutes
cooking time: 10 minutes
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poached leek salad

leeks – 6 to 8, washed and trimmed in rounds
white wine – 1 cup
chicken broth – 1 cup
toasted walnuts – 1/2 cup
sugar – 1 tsp
juice and zest from 1/2 lemon
olive oil – 3 Tbsp
freshly ground pepper

Poach the leek rounds over low heat in the white wine, chicken broth and a scant teaspoon of sugar for 10 minutes or until tender. In the meantime, whisk together the lemon and olive oil and season to taste. When the leeks are done, drain them, arrange on a plate, and drizzle with dressing and walnuts. Serves 4 as a side dish.

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