Leeks with Vinaigrette

INGREDIENTS
2    medium to large leeks, washed and cut into 1 inch slices
1    small shallot, minced
1    tablespoon Dijon style mustard
4    tablespoons white wine vinegar
1    teaspoon aged balsamic vinegar
¼   cup olive oil
1    tablespoon flat-leaf parsley, chopped.

METHOD

In a medium sauce pan with a steamer insert, add water and steam the leeks, covered, for about 5 to 7 minutes until they are just tender. Drain and refrigerate until cool, about 10 minutes

In a small bowl, combine the shallots, mustard, both vinegars and the olive oil. Whisk until well combined.

Mound the steamed leeks on a serving plate and drizzle on the vinaigrette. Sprinkle on a little parsley and serve.