Petite leeks poached in olive oil with almonds By Seamus Mullen
Ingredients
• 2 cups petite leeks
• 1 cup Extra Virgin Olive Oil from Spain
• ½ cup chopped Marcona almonds
• 1 TBSP Balsamic vinegar
• Sea salt and fresh pepper
• Micro chives
Preparation
1. In a large saute pan, heat 1 TBSP of olive oil over medium-high heat. Add the leeks and carefully brown, about 2 minutes. Deglaze with the vinegar and allow to reduce to glaze.
2. Add the remaining olive oil, reduce heat to low and gently poach until the leeks are cooked through, about 10 minutes.
3. Remove leeks to a serving bowl, then drizzle with the cooking oil, sprinkle with sea salt, pepper, crushed almonds and finish with micro chives.
