- 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
- 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.
- Place the vinegar, mustard and the remaining 2 tbsp olive oil into a bowl and mix well.
- To serve, place the leek onto a plate, drizzle over the vinaigrette and sprinkle over the dill.