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

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.