Leeks Vinaigrette

• 12 leeks
• 1 garlic clove, pressed
• 1/2 teaspoon Dijon mustard
• 3/4 teaspoon salt
• 2 grindings of black pepper
• 1/4 teaspoon sugar
• 4 tablespoons white wine vinegar (or a fruit vinegar if available)
• 1 tablespoon fresh dill, minced
• 1 tablespoon fresh parsley, minced
• 1 tablespoon fresh basil, minced

1. Wash leeks by soaking them in cold water and peeling off tough outer leaves.
2. Trim bottoms and tops, leaving 8 inches of leeks.
3. Steam 20 minutes.
4. Run cold water over them for a minute to bring down temperature.
5. Drain leeks.
6. Arrange on platter and pour vinaigrette over them.
7. Chill 1 hour.

leeks, garlic, mustard, salt, grindings of black pepper, sugar, white wine vinegar, fresh dill, fresh parsley, fresh basil

Taken from cooking.nytimes.com/recipes/110 (may not work)