By Cody Leeson
Ingredients
- 30 g wild leeks
- 1 tbsp honey
- 1 tbsp Dijon mustard
- Juice of 1 lemon
- 3 tbsp olive oil
- 2 tbsp plain yogurt
- Salt, to taste
Method
- Blend the wild leeks, honey, mustard, lemon juice and salt until smooth.
- With the blender running, slowly drizzle in the olive oil until emulsified.
- Reduce the speed, blend in the yogurt and adjust the seasoning.
- Chill until ready to serve with greens or vegetables.