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Steamed Leeks in Mustard and Caper Vinaigrette
- 1 tablespoon sherry-wine vinegar
- ½ teaspoon fine sea salt
- 2 teaspoons imported French mustard
- 1 tablespoon capers in vinegar, drained
- ¼ cup extra virgin olive oil
- 8 small fresh leeks (about 1 pound), white portion only, trimmed and rinsed
- ½ cup finely minced fresh chives or flat-leaf parsley leaves
Directions:View on Cookstr
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