Leeks in mustard dressing

Ingredients:

• 6 medium leeks, dark green tops trimmed
• 2 tablespoons white wine vinegar
• 1 tbsp Dijon mustard
• 1 tbsp. water
• 3/4 tsp coarse salt + extra for salting the water
• 0.5 cups extra-virgin olive oil
• 2 tbsp chopped fresh parsley
• 1-2 tsp chopped fresh tarragon leaves, optional

Preparation:

1. Bring a large pot of water to a boil over high heat and season generously with salt. Trim the root ends of the leeks, leaving enough to hold the leaves together, and cut each bunch in half lengthwise. Rinse the leeks thoroughly under running water to remove any sand trapped between the leaves.
2. Place the leeks in boiling water and cook until soft, 7-10 minutes. Transfer the leeks to a plate lined with paper towels to drain. Pat the leeks dry and place on a serving platter.
3. Meanwhile, in a small bowl, whisk together the vinegar, mustard, water, and 3/4 teaspoon salt. Gradually whisk in the olive oil, starting with a few drops, then add the rest in a steady stream to create a smooth, slightly thick dressing.
4. Drizzle the vinaigrette evenly over the leeks, turn them over to coat, and sprinkle with parsley and tarragon, if using. Serve the leeks immediately. They can be left at room temperature for up to 2 hours.