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Vinaigrette:

3 tbsp red wine vinegar

1 tbsp Dijon mustard

1 tbsp fresh chives, minced

1/4 cup olive oil

1/2 tsp salt and pepper

crusty French bread (optional)

Trim the leeks of all the green leaves then slice the white parts into rings. Place into colander and wash thoroughly.
In a large pot of boiling salted water, cook the leeks until tender, about 15 minutes; drain.
In a bowl, whisk the vinegar, mustard, chives, and olive oil until well blended. Salt and pepper to taste.
Place the warm leeks on a serving platter and spoon the vinaigrette over the top. Serve with a crusty French bread.

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