Recipe: Leeks with Hot Bacon Vinaigrette Dressing

LEEKS WITH HOT BACON VINAIGRETTE

8 medium leeks
3/4 cup water
1/4 cup dry white wine
1 clove garlic
2 or 3 peppercorns
3 slices bacon, cooked crisp and crumbled
2 Tbsp red wine vinegar
1 Tbsp plus 1 tsp olive oil
1 Tbsp lemon juice
1 Tbsp chopped fresh parsley
1 tsp Dijon mustard
1/2 clove garlic, minced
1/4 tsp sugar
1/4 tsp salt
Dash of ground black pepper

Cut off and discard stem and tough green leaves from each leek. Slice each leek in half lengthwise; wash thoroughly, drain leeks and set aside.

In 10-inch skillet combine 3/4 cup water, wine, whole garlic clove and peppercorns, cook over high heat until mix comes to boil, add leeks, cover skillet and cook until crisp 2-3 minutes. Using slotted spoon, transfer leeks to platter and keep warm.

Continue cooking mixture in skillet, uncovered until liquid is reduced. Remove peppercorns and garlic. Reduce heat to low and add remaining ingredients and cook until heated through, 3-5 minutes.

Top leeks with bacon mixture.

From: Candy,VA - 09-14-97