Leeks with Walnut Vinaigrette

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This recipe was OK, but not fantastic. Mainly, I didn't like the texture of the leeks, especially when eaten cold. They were too soft - but of course if you don't cook them through, they would be too sharp.

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The vinaigrette was too "dijony" for me, so I added 1 Tbs of cream to soften the flavor and a pinch of tried and true italian seasoning mix to give it some complexity (dried oregano, dried parsley, crushed red pepper.

My issue was with slicing and boiling - the leeks fell apart too much and were overly saturated. I recommend steaming them or at least slicing them after you boil them to keep them together. It looked like a pile of mush after boiling. Regardless, it still tasted good and people had seconds. I would have preferred it warm, but it was fine cold, too.

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My husband and I finished the three whole leeks in one serving and wanted more! I made for my friends and they loved it. The secret is the vinaigrette. It's sour, a bit salty, and very smooth. Crunchiness from the nuts make it all the better. It blends with the leeks just perfectly. I use it for other salads and it never fails.