LEEKS VINAIGRETTE

Yield: 6 servings

3 lb Small leeks, cleaned & trimmed
1 tbsp White wine vinegar
2 tbsp Dry white wine
2 tbsp Olive oil
1 tsp Dijon
1/2 cup Parsley, chopped
Salt & pepper, to taste

Cook leeks in boiling water for about 10 minutes. Drain & arrange in a serving dish.

Whisk together the remaining ingredients in a large bowl. Pour over the leeks, turning them gently in the dish until they are well coated. Allow to stand for a few minutes before serving. This dish tastes best if served at room temperature.