Leek Vinaigrette

Leeks are closely related to elephant garlic, but instead of forming a bulb, it produces long cylinder leaves, which are edible. Leeks have a mild, onion-like taste and eaten cooked or raw in salads or add to a side dishes. Here, it is turned into a vinaigrette.

1/2 an organic leek, washed well and finely diced

1/4 cup (50 g) white wine vinegar

1 tsp (5 g) Dijon mustard

pinch or two of black pepper

6 Tbs. (90 ml) olive oil

1 tsp. (5 g) chopped tarragon

1. Whisk in a bowl: leeks, vinegar, mustard and black pepper.

2. Whisk in the oil.

3. Fold in the tarragon.

4. Drizzle over organic: chicken, fish, tofu.