Ingredients
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3 tablespoons Dijon mustard
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1 teaspoon sugar
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1 teaspoon anchovy paste or 4 anchovy fillets
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Pinch Kosher salt
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¼ cup red wine vinegar
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2 tablespoons water
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30 baby leeks, trimmed and rinsed
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¾ cup crumbled fresh goat cheese
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1 tablespoon chopped fresh parsley
Instructions
Place the mustard, sugar, anchovy or anchovy paste and salt in a small food processor. Gradually add the olive oil. Add the vinegar and water and process until thick and emulsified. Taste the dressing for balance and add salt if necessary.
Cut a slit in each of the leeks. Place them in a large container and cover with cold water. Soak the leeks for 20 to 30 minutes to dislodge any sand. Rinse to be sure they are clean.
Add 1 inch of water to a large pot fitted with a steamer insert. Bring to a boil over high heat. Reduce the heat to medium, add the leeks to the steamer insert and cook for approximately 5 minutes until the leeks are tender. Test them with a paring knife which should insert easily.
Remove the leeks and let them dry briefly on a towel.
Toss the leeks with the mustard vinaigrette. Arrange the leeks on plates or a platter, top with the crumbled goat cheese and sprinkle with the chopped parsley.
If you are going to serve the leeks cold or at a later time, refrigerate the leeks and dressing separately and dress just before serving. The vinaigrette will change the bright green color of the leeks drab if they are dressed ahead.
