Leeks in Mustard Vinaigrette

A super French dish to serve with afternoon rose or brunch. You can even chop it all up and serve on little slices of bread/crostini as an appetizer or snack.

Leeks in Mustard Vinaigrette

by Deborah Madison

Ingredients:
6 to 8 leeks, including an inch of the pale greens
Aromatics: 1 bay leaf, 5 parsely sprigs, 4 thyme sprigs
1 large carrot, thinly sliced
1 celery rib, thinly sliced

Mustard Vinaigrette
2 tablespoons aged red wine vinegar, sherry vinegar, or fresh lemon juice
2 shallots, finely diced
1 clove garlic
1/4 teaspoon sea salt
1 tablespoon Dijon mustard
2 tablespoons creme fraiche or sour cream
1/3 cup olive oil
freshly milled pepper
2 tablespoons snipped chives
1 tablespoon chopped parsley
3 tablespoons capers, rinsed

Cook time: 20-25 minutes