Fall Apropos– Broiled Leeks with fresh Apple Vinaigrette for Fall Fest

For the Leeks:

• 4 large leeks, washed well and trimmed, discard of dark green leaves
• 1/4 cup olive oil, divided
• salt and pepper

For the Apple Vinaigrette

• 1 clove garlic
• 1 little shallot
• 1 apple, peeled & cut into portions
• 2 tablespoons balsamic vinegar
• 1/3 cup olive oil
• salt and pepper

For the apple vinaigrette:

1. Integrate all ingredients except for salt and pepper in a blender ( garlic, shallot, apple, balsamic vinegar, and olive oil) Pulse well till smooth. Season with salt and pepper to taste.

For the Leeks:

1. Bring pot of salted water to boil. Fill big bowl with ice water.

2. Cut each of the cleaned leeks in half, stopping at the root so the leek remains undamaged. Rinse well once again. Tie the leeks into tight bundles of 4 with cooking area twine. Boil leeks for about 6 minutes or up until tender and right away move to ice bath to cool. When cooled, get rid of and drain the leeks, then untie the string. Pat the leeks dry. Cut leeks in half lengthwise.

3. Preheat the broiler to high. Place the oven rack about 6-inches below the top of the oven. Oil a baking sheet pan with about 2 tablespoons of olive oil.

4. Line the leek halves in a single layer on the baking sheet pan, cut side up and drizzle with remaining olive oil. Season kindly with salt and pepper.

5. Broil up until lightly charred, about 6 minutes. Serve the leeks on a platter sprinkled with the vinaigrette.