Recipe - Leeks In Vinaigrette

12 md Leek; =or
dressing
One half cup Olive oil
2 tablespoon Dijon mustard (recipe)
One fourth cup Red wine vinegar
One fourth teaspoon Salt
One fourth teaspoon Ground black pepper
2 Shallots, finely chopped
1 tablespoon Chopped fresh parsley

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 mediumsized 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.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip