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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