- 8 large leeks
- 1 (5 ounce) head garlic
- 1 1/2 cups O Organics Chicken Broth
- 3 tablespoons O Organics Extra Virgin Olive Oil
- 1 tablespoon O Organics sugar
- 1/4 cup O Organics Balsamic Vinegar
- 2 tablespoons chopped shallots
- Trim off roots, tough spots, and coarse outer layers of leeks. Split leeks in half lengthwise. Rinse between layers; tie each piece with string to hold it together.
- In a 5- to 6-quart pan, bring 2 quarts water to a boil. Add leeks, cover, and simmer until tender when pierced, 5 to 7 minutes; drain. At once, immerse leeks in ice water. When cool, drain.
- Peel garlic; set aside 1 clove. Put remaining cloves and broth in the 5- to 6-quart pan. Bring to a boil on high heat; cover and simmer until garlic is tender when pierced, 15 to 20 minutes. Lift out garlic; drain until dry.
- Boil broth over high heat, uncovered, until reduced to 1/3 cup, about 5 minutes. Save broth; rinse and dry the pan.
- Place pan over high heat. Add 2 tablespoons of the oil. When hot, add the boiled garlic cloves and sugar. On low heat, shake pan often until garlic is golden brown, about 10 minutes.
- Meanwhile, mince reserved garlic; mix with broth, remaining oil, vinegar, and shallots.
- Remove string from leeks and arrange 4 leek halves on each of 4 plates. Top equally with garlic cloves and dressing.