tablespoons extra virgin olive oil
4 leeks, halved lengthwise and sliced about 1/2-inch
4 shallots, peeled and thinly sliced
Kosher salt, to taste
Freshly ground black pepper, to taste
2 Granny Smith apples, peeled, cored and diced
3 tablespoons butter
1/4 cup apple cider vinegar
1/4 cup rice wine vinegar
1 cup apple cider
2 teaspoons mustard seeds
Yields 4 to 6 servings.
the oil in a large skillet over medium heat. Add the
leeks, shallots and salt and pepper and cook, stirring
frequently, until the vegetables soften and begin
to brown, about 10 minutes.
the apples and butter and cook until the apples begin
to color, then add the cider and rice wine vinegars.
Allow the vinegars to bubble away, then add the cider
and mustard seeds. Season with salt and pepper, reduce
the heat and simmer gently until the apples are tender,
about 10 minutes. Serve warm.