Leeks Vinaigrette Recipe

Ingredients For Leeks Vinaigrette Recipe

• 0.5 inch 2 medium beets, peeled and cut into dice
• 1 cup Water
• 0.5 cup Dry red wine
• 1 tablespoon Light brown sugar
• NaN Kosher salt
• 0.25 cup Red wine vinegar
• 2 tablespoon Fresh lemon juice
• 2 tablespoon Dijon mustard
• 2 tablespoon Chopped tarragon
• 1 tablespoon Minced Shallot
• 0.75 cup Extra virgin olive oil
• NaN Pepper
• 3 cup Water
• 1.5 cup Dry white wine
• 1 Large carrot, diced
• 1 Celery rib, diced
• 0.5 Small yellow onion, diced
• 3 Garlic Cloves
• 5 sprig Flat Leaf Parsley
• 3 sprig Tarragon
• 1 Bay leaf
• 1 teaspoon Black peppercorns
• 4 pound Small young leeks, trimmed and cleaned