LEEKS IN VINAIGRETTE

Straight from Bon Appetit

Ingredients:

4 medium to large leeks, white and light green parts only, any tough layers removed

Kosher salt

1 small shallot, minced

1 small garlic clove, grated

1 T sherry or red wine vinegar

1 t Dijon mustard

1 t whole grain mustard

1/2 t fresh thyme, minced

1/4 t sugar

2 T olive oil*

Black pepper

Methodology:

Trim away any egregious root ends of leeks.  You can trim more after they cook.  Cook in a large pot of  boiling salted water until a knife passes through with no resistance, 15-20 minutes. Transfer to a strainer and drain thoroughly.  Trim remaining root end, if necessary.

Meanwhile, soak the shallot and garlic in the vinegar, then add remaining ingredients and whisk in the oil to form an emulsion.  Taste for seasoning.  

Halve leeks, arrange cut side up on a plate, and dress with the vinaigrette.  Allow to sit 10 minutes before serving.

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*Substitute the olive oil with browned butter if serving this vinaigrette with Dover sole.