The Leeks
Brenda Buckles

Serves 4
4 ea. leeks, all but 1” of the dark green cut off, trim the beard
and cut in half length wise
2 tablespoons Santa Fe Chili Smoked Olive Oil
1 ½ cups chicken broth
2 tablespoons chopped fresh Italian parsley
2 tablespoons your favorite French vinaigrette

Instructions
1) In a frying pan, heat the olive oil on medium high and sauté the leeks on both sides until lightly browned — about 5 minutes total.
2) Add the chicken broth, cover and simmer until leeks are tender, about 10 minutes
3) Remove the leeks to a serving plate and boil the remaining broth down to about ¼ cup.
4) Cool the broth, then add the vinaigrette.
5) When ready to serve, pour the liquid over the leeks and garnish with the parsley

This dish is good warm, room temperature or cold!