Warm Leek and Avocado Salad

Total time: 15 minutes
     Leeks belong to the onion family but are much milder.  They are used a lot in French cooking and are often seen as a first course.  Paired with the Avocado I couldn't resist making this lovely salad.

 Ingredients:

• 2 large or 3 medium leeks
• 3 cups chicken stock
• 1 small, ripe avocado
• 6 - 7 olives, any type: green, black, kalamata
• Vinaigrette:
• 2 tsp Dijon-style mustard
• 1 tbs white Balsamic vinegar
• 1/2 tsp dried thyme
• 1/2 tsp dried marjoram
• 3 tbs good olive oil

 Instructions:

• Cut root end off leeks.  Cut tops leaving 2 - 3 inches (5 - 7.5cm) of pale green.  You should have 6 - 7 inches (15 - 17.5cm) of leek. 
• Cut leeks in half the long way and discard outer leaves. 
• Rinse under cool running water fanning the layers a bit to get out any possible sand. 
• Heat chicken stock in large skillet to a simmer.  
• Lay leeks in a row, cut side down, in the simmering broth.  Cover and simmer for 10 minutes.  The broth should cover the leeks completely; if not, add water.
• Cut the avocado in half, remove pit.  Remove avocado halves from skin and slice.
• Roughly chop olives. 
• Vinaigrette:
• Whisk together mustard, herbs and vinegar. 
• Slowly drizzle in olive oil, whisking constantly.  Vinaigrette will be thick and creamy.
• To finish: 
• Spoon a bit of vinaigrette into the center of 2 plates. 
• Uncover and remove leeks with a tongs, draining and trying to keep them together.  Lay leeks on the vinaigrette. 
• Arrange avocado slices to one side of leeks.  
• Drizzle remaining vinaigrette around the edges of the leeks and over the avocado. 
• Sprinkle with olives and serve. 

Note: Reserve chicken stock for other use - it can also be frozen