3 lb Small leeks, cleaned &
— trimmed
1 tb White wine vinegar
2 tb Dry white wine
2 tb Olive oil
1 ts Dijon
1/2 c Parsley, chopped
Salt & pepper, to taste

Cook leeks in boiling water for about 10 minutes. Drain & arrange in
a serving dish.

Whisk together the remaining ingredients in a large bowl. Pour over
the leeks, turning them gently in the dish until they are well
coated. Allow to stand for a few minutes before serving. This dish
tastes best if served at room temperature.

“Vegetarian