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Take the light green and white piece of the leek and cut lengthwise into halves, wash,
and dry.
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In a pan, heat one tablespoon of Agora Extra Virgin Olive Oil and roast almonds and raisins.
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Once the almonds are lightly browned, add the leeks and the Honey Balsamic Vinegar and sauté until the leeks are aromatic.
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Season to taste with Salt and Pepper.
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Remove from the heat and arrange on a plate, top with a drizzle of the remaining Agora Extra Virgin Olive Oil.
