Contributed by www.euroresidentes.com

Ingredients

6 medium Leeks
3 Tbs White wine vinegar
1 tsp Dijon mustard
3/4 C Olive oil
2 Shallots
Salt and Pepper

Instructions

Cut both ends off the leeks then peel and wash them thoroughly. Tie the leeks together (in two bunches of 3) and put them in a pan of boiling water for 20 minutes checking that they are soft before removing from the heat. Rinse the leeks in cold water and dry them before cutting into 7cm lengths. Prepare the vinaigrette by mixing white wine vinegar, mustard and the olive oil - season with salt and pepper. Chop the shallots finely and add them to the vinaigrette mixing all ingredients well. Arrange the pieces of leek in a serving dish and pour the vinaigrette over them. Leave in the fridge for 1 hour before serving.

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