Instructions: If small leeks cannot be found, use larger ones. Increase the cooking time until they are tender when pierced with a knife tip. After cooling, slice the leeks in half lengthwise.

Vinaigrette: Combine all ingredients in a screw top jar. Shake vigorously until well blended.

Dressing: Combine the blue cheese and vinaigrette. Stir to blend.

Salad: Cook the leeks in boiling, salted water for 10 to 12 minutes until they are tender but still hold their shape. Cool. Arrange on serving plates. Sprinkle with the walnuts and parsley. Spoon dressing over and serve.

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