8 med. leeks

VINAIGRETTE DRESSING:

1/2 c. olive oil
1/4 c. white wine vinegar with tarragon
1 clove garlic, put through a press
Fresh ground black pepper
Salt
1/2 tsp. Dijon mustard

Trim the leeks, cutting off the root and most of the green tops. Wash them carefully and cut into slices. Drop the leeks into boiling salted water for 7 to 10 minutes, or until they are just barely tender. Drain the leeks immediately and rinse with cold water.

Make a vinaigrette sauce, beating together the olive oil, wine vinegar, garlic, pepper, salt, and mustard. A little more oil or vinegar may be added for a more bland or tart sauce, according to your preference. Pour about 2/3 cup of this sauce over the leeks and chill very well. Serves 4 to 6.