John and Shirley gave me a lovely cook book last year “The Contented Cook” and I found this recipe in it. We both loved it, very simple and went perfectly with all our home grown veg and the lamb chops we had for dinner.
Leeks cut into 5 inch lengths and steamed.
Make a dressing
1tbps red wine vinegar
1tbsp grain mustard
1tbsp dijon mustard
5tbsp olive oil
Chopped parsley to garnish.
Once leeks are steamed, cut in half and arrange on serving dish.
Pour dressing over it and then sprinkle with chopped parsley.