Leeks in vinaigrette

Yield: 2 Servings

Ingredients:

12 md Leek; =or
1/2 c Olive oil
2 tb Dijon mustard (recipe)
1/4 c Red wine vinegar
1/4 ts Salt
1/4 ts Ground black pepper
2 Shallots finely chopped
1 tb Chopped fresh parsley

Instructions:

Trim the root ends from the leeks leaving the bases intact. Trim the tops of the leeks to a uniform length. If you are using very young leeks the green tops are nice and tender and only 1 inch need be trimmed. The upper greens of mature leeks tend to be tough and stringy and all but 2 or 3 inches should be removed. Place the leeks on a steamer rack and set over gently boiling water. Cover and steam the leeks until tender about 10 minutes for young leeks and up to 20 minutes for medium-sized leeks and quartered large leeks. While the leeks are steaming make the dressing. Place the olive oil in a small bowl. Add the mustard and beat together until the oil thickens. Add the vinegar salt pepper and shallots. Set aside. Arrange the warm leeks on a serving platter. Pour the dressing kover them and turn them gently to coat evenly. Sprinkle with the parsley. I like the leeks best when they are served slightly warm or at room temperature but they may also be made ahead and served chilled. Serves 4.