Instructions: Trim the root ends from the leeks, leaving the bases intact. Trim the tops of the leeks to a uniform length. If you are using very young leeks, the green tops are nice and tender and only 1 inch need be trimmed. The upper greens of mature leeks tend to be tough and stringy, and all but 2 or 3 inches should be removed.

Place the leeks on a steamer rack and set over gently boiling water. Cover and steam the leeks until tender, about 10 minutes for young leeks, and up to 20 minutes for medium-sized leeks and quartered large leeks.

While the leeks are steaming, make the dressing. Place the olive oil in a small bowl. Add the mustard and beat together until the oil thickens. Add the vinegar, salt, pepper, and shallots. Set aside.

Arrange the warm leeks on a serving platter. Pour the dressing kover them and turn them gently to coat evenly. Sprinkle with the parsley.

I like the leeks best when they are served slightly warm or at room temperature, but they may also be made ahead and served chilled.

Serves 4.

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