Warm Leek Salad with Prosciutto

Total time: 20 minutes
     Leeks belong to the onion family but are much milder.

 Ingredients:

• 3 medium leeks
• 2 thin slices Prosciutto
• 3 cups chicken stock  save the chicken stock to use another day
• Vinaigrette:
• 1 tsp Dijon-style mustard
• 1 tbs white Balsamic vinegar
• 1 tbs dried chives
• 2 tbs good olive oil

 Instructions:

• Heat chicken stock to a simmer in a large skillet.  It should be at least 1/2" (1.25cm) deep.  Add water if necessary.
• 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 remaining sand.
• Lay leeks in a row in the simmering stock.  Cover and cook gently for 10 minutes.
• Uncover and remove leeks with a tongs, draining and trying to keep them together.  You may not be able to, but do the best you can.
• Divide the leeks and arrange on two plates.
• Drizzle the vinaigrette over the top and garnish with Prosciutto.
• To make Vinaigrette: Combine mustard and vinegar in a small bowl.
• Slowly whisk in olive oil.
• Stir in chives.