Leeks Vinaigrette

From The Vegetarian Cookbook

• 12 small leeks (or split if larger)
• 1/4 cup olive oil
• 4 tsp wine vinegar
• salt and black pepper to taste
• 1 tbsp fresh parsley, chopped
• mustard, to taste

Clean the leeks; cut off most of the green parts and wash well. Tie them into bundles, boil slowly for 25 minutes, or until they are just tender. Drain well.

Make your vinaigrette in a bowl with the remaining ingredients - whisk the dressing well until it is almost opaque, and pour over the leeks. Serve.