Leek Vinaigrette

Making vinaigrettes are so easy and the flavors you can create are incredible! Here’s one of my favorite, all-purpose, versions which is perfect to dress everything from salads, vegetables, meat or fish.

Leek Vinaigrette

(makes about 2 cups (500 mL))

What you’ll need:

• ¼ cup (60 mL) avocado oil
• 2 cups (500 mL) finely diced leeks
• 2 cups (500 mL) coconut vinegar (see tips)
• ¼ cup (60 mL) pesto sauce (see recipe)
• ½  tsp (2 mL) sea salt
• ½ tsp (2 mL) freshly ground black pepper

Instructions:

1. In a saucepan warm oil over medium heat.

2. Add leeks and stirring often, sweat (see tips) until bright green and soft, about 3 minutes.

3. Add vinegar and bring mixture to a simmer.

4. Turn off heat and cool to room temperature.

5. Add Pesto Sauce, salt and pepper and transfer to a blender or, using an emersion blender in the pan, puree until smooth.

6. Transfer to an air-tight container and store in the refrigerator for up to two weeks.

Bring vinaigrette to room temperature before using.

Chef Jordan’s Tips:

• Sweating leeks refers to cooking without color. Keep temperature on medium and stir leeks constantly.
• Apple cider vinegar would substitute well for coconut vinegar in this recipe.
• Finley diced shallots substitute well for leeks in this recipe.