Steamed Leeks with Mustard-Shallot Vinaigrette

1. 1

   In a saucepan fitted with a steamer basket, bring 1 inch of water to a boil.

2. 2

   Add the leeks, cover and steam until just tender, about 5 minutes.

3. 3

   Drain the leeks, pat dry and refrigerate until chilled, 10 minutes.

4. 4

   Meanwhile, in a small bowl, combine the shallot with the mustard and the red wine and balsamic vinegars.

5. 5

   Whisk in the olive oil and season with salt and black pepper.

6. 6

   Mound the steamed leeks on plates.

7. 7

   Drizzle them with the vinaigrette, sprinkle with the parsley and serve.

* Per serving · 4 servings · Values may vary.

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