Warm Leeks Vinaigrette

1. 1

   In a 10-inch skillet saute leeks in oil over moderately high heat, turning, until golden, about 10 minutes.

2. 2

   Stir in wine and 1/2 cup broth and cook leeks, covered, turning occasionally, until tender when pierced, about 10 minutes.

3. 3

   Transfer leeks to a serving plate.

4. 4

   Whisk remaining 2 tablespoons broth and vinegar into skillet and boil, stirring, until thickened slightly.

5. 5

   Remove skillet from heat and whisk in mustard and salt and pepper to taste.

6. 6

   Pour vinaigrette over leeks.

* Per serving · 4 servings · Values may vary.

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