Serve these leeks as a first course or antipasti with plenty of crusty bread or alongside a simple roast chicken.
1kg baby leeks, root end left intact, well washed
2 cups chicken stock
3 tablespoons walnut oil
white wine vinegar
1 tablespoon Dijon mustard
sea salt and freshly ground black pepper
1⁄2 cup walnuts – toasted and roughly chopped
1 tablespoon olive oil
chopped Italian parsley to garnish
Place the leeks in a large sauté pan with the chicken stock.
Season with salt and pepper.
Cover the pan and poach for 5 minutes then turn the leeks over and poach until tender. Cooking time will depend on the size of the leeks.
In a bowl whisk together the walnut oil, white wine vinegar and mustard and season to taste.
Drain the leeks on paper towels and place them on a serving platter.
To Serve: Soon over the vinaigrette, scatter with toasted walnuts and chopped parsley.