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Leeks Vinaigrette with Smoked Whitefish and Apple
- 1 shallot, minced
- 2 tablespoons fresh lemon juice
- 1 tablespoon Champagne vinegar or white wine vinegar
- 1 teaspoon Dijon mustard
- 1/2 cup olive oil
- 8 whole small (1 inch in diameter) leeks
- 1 Gala apple, cored, cut into 1/4-inch cubes
- 8 ounces smoked whitefish, carefully boned, coarsely flaked
Directions:View on Bon Appetit
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