Ingredients
3 tbsp olive oil
½ leek, white part only, sliced in half lengthways
1 tsp white wine vinegar
1 tsp wholegrain mustard
1 tbsp chopped fresh dill
Method
1. Heat 1 tbsp of the olive oil in a frying pan and cook the leek over a low heat for five minutes, or until tender.
2. Place the vinegar, mustard and the remaining 2 tbsp olive oil into a bowl and mix well.
3. To serve, place the leek onto a plate, drizzle over the vinaigrette and sprinkle over the dill.
