- 1 tablespoon sherry-wine vinegar
- ½ teaspoon fine sea salt
- 2 teaspoons imported French mustard
- 1 tablespoon capers in vinegar, drained
- ¼ cup extra virgin olive oil
- 8 small fresh leeks (about 1 pound), white portion only, trimmed and rinsed
- ½ cup finely minced fresh chives or flat-leaf parsley leaves
- Prepare the vinaigrette: In a small bowl, combine the vinegar and salt and whisk to dissolve the salt. Add the mustard, capers, and oil and whisk to blend. Taste for seasoning. Set aside.
- Bring 1 quart water to a simmer in the bottom of a steamer. Place the leeks on the steaming rack. Place the rack over the simmering water, cover, and steam until the leeks are soft and cooked through, about 10 minutes.
- Drain the leeks and transfer to a platter. Immediately cover with the vinaigrette while the leeks are warm, so they soak up the sauce. Sprinkle with chives or parsley and serve.