Greek Leeks Vinaigrette

I can't remember where I got this recipe, but it is one I like to use, especially in the summertime. It is easy to make-ahead, and it goes well with any Mediterranean dish. Prep time includes sitting for 2 hours.

• Ready In: 2 hrs 30 mins
• Serves: 8

Ingredients

• 4  leeks
• 1  green onion, minced
• 1⁄4 cup fresh lemon juice
• 2  teaspoons Dijon mustard
• 1⁄2 teaspoon sugar
• 1⁄8 black pepper, freshly ground (or to taste)
• 1  tablespoon of fresh mint, chopped
• 1⁄4 cup olive oil
• 1⁄2 cup tomatoes, diced
• 12  Greek olives
•  mint sprig (to garnish)

Directions

1. Cut roots off leeks, leaving a thin piece of the hard root end to hold the leeks together.
2. Trim the tops, leaving 1-inch of green leaves.
3. Cut leeks lengthwise into halves.
4. Wash very well, so that no dirt remains.
5. Steam until crisply tender, about 8-10 minutes.
6. Remove from pot and dry thoroughly.
7. Combine the green onion, lemon juice, mustard, sugar, pepper and chopped mint in a small bowl.
8. Gradually whisk in olive oil in a slow, steady stream.
9. Arrange warm leeks in a single layer on a serving platter.
10. Pour vinaigrette over all parts.
11. Sprinkle the diced tomatoes and olives on top.
12. Leave at room temperature for 1-2 hours.
13. Garnish with fresh mint, and serve.