Ingredients

serves 6

　　4 teaspoons sherry vinegar

　　4 teaspoons Dijon mustard

　　1 tablespoon honey

　　1 teaspoon coarse salt

　　1/4 teaspoon freshly ground pepper

　　4 teaspoons extra-virgin olive oil

　　3 bunches leeks (about 15 leeks)

　　

Step 1

Whisk together the vinegar, mustard, honey, salt, and pepper in a large bowl. Slowly drizzle in the olive oil, whisking constantly, until well combined; set aside.

　　

Step 2

Trim the leeks to about 6 inches, leaving only the white and light green parts. Trim the roots, and cut the leeks in half lengthwise. Wash well under cold running water to remove any dirt; set aside.

　　

Step 3

Place a metal steamer basket in a large saucepan. Fill with water to the bottom of the basket, and bring to a simmer. Add the leeks, cover, and steam until tender, about 10 minutes. Remove the leeks, and drain on paper towels to remove any water. Place the leeks in the bowl with the vinaigrette, and toss to combine. Serve hot or at room temperature.

　　

Fit to eat recipe

Step 4

(Per serving)

　　

Step 5

Calories: 121

　　

Step 6

Fat: 4g

　　

Step 7

Cholesterol: 0mg

　　

Step 8

Carbohydrate: 22g

　　

Step 9

Sodium: 255mg

　　

Step 10

Protein: 2g

　　

Step 11

Fiber: 3g

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.