Baked Leeks With Chevre, Proscuitto, And Mustard-Champagne Dressing

Preheat oven to 400 degrees.
For the leeks, boil 8 cups of water in a large pot with a palm-full of salt. Meanwhile, trim off green tops and reserve for your next pot of chicken stock. Trim the white end as closely to the root as possible, basically brushing your knife against the roots. You'll want your leeks to hold together, so if you trim too far up, they'll unravel, so-to-speak. Cut leeks in half lengthwise and wash well in cold water. Place leeks in boiling water and let cook for 5-6 minutes, or until the leeks are softened. Drain in a colander and run cold water over the leeks to stop them from cooking further.
To assemble, take a leek half and pat dry with a kitchen towel. Peel back half the leaves from the green end of the leek, being careful not to peel too far back so to break the root end. Crumble about 1 Tbsp. of goat cheese on the exposed, inner leaf and fold outer leaves over cheese. At this point, you should have a leek and goat cheese sandwich (with the root end still attached). Repeat with the remaining leek halves.
Wrap each leek in a piece of proscuitto and place side by side on a pan or in an oven-proof casserole dish.
Once all the leeks have been wrapped, season with salt and pepper. Bake for 10-12 minutes, or until proscuitto is golden and cheese has melted.
While leeks are baking, whisk mustard and champagne together. Spoon over leeks before serving.