Steamed Spring Vegetables in Warm Leek Vinaigrette
| Yield: | 1 Servings |
| Categories: |
| 1/2 | c | Dry white wine |
| 1 | c | Chicken broth, homemade or low-sodium canned |
| 6 | Leeks, white and light green parts only, washed well | |
| 3 | Artichokes, stems removed, halved lengthwise, cut surfaces rubbed with lemon juice | |
| 18 | sm | Red potatoes |
| 4 | lg | Carrots, peeled and cut on an extreme diagonal in to 1/4 inch thick slices |
| 1 | bn | Asparagus, ends snapped off |
| 2 | c | Fresh morels, cleaned |
| 1 | ts | Fresh lemon juice |
| 1 | ts | Extra-virgin olive oil |
| 1 | Scallion, trimmed and chopped | |
| 2 | tb | Chopped fresh mint |
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