Sherry Leek Vinaigrette

4 Cups Leeks

3 Ea. Lemons, zest only

3 Cups Olive oil

1 Ea. Red Onion

1 1/2 Cups Sherry vinegar

1 Tblsp. Dry mustard

1 Bunch Parsley

Salt and pepper to taste.

Caramelize leeks. Add zest. Combine dry mustard and vinegar, add to leeks. Simmer. Place red onions in a bowl, pour hot liquid over onions, cool slightly. Whisk in olive oil. Season and finish with parsley.


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