- Place leeks, cut side up in a large skillet.
- Add chicken stock and tarragon, bring to a boil over high heat.
- Add butter, reduce the heat to medium - simmer. Cook until leeks are tender when pierced with tip of a knife, 10 - 12 minutes.
- Carefully remove leeks from skillet and place on a platter.
- Strain cooking liquid through a fine mesh sieve. Measure 1/4 cup liquid and set aside.
- In a small bowl, whisk together vinegar and mustard. Add oil gradually while whisking constantly.
- Whisk in 1/4 cup leek liquid; season with salt and pepper.
- Spoon over leeks; garnish with fresh herbs.
- Leeks may be served hot or chilled.
|-||4 med. leeks, halved lengthwise, well washed|
|-||1 1/2 cups chicken stock|
|-||2 sprigs fresh tarragon|
|-||1 teaspoon unsalted butter|
|-||3 tablespoons champagne vinegar (any will work)|
|-||2 tablespoons Dijon mustard|
|-||1/2 cup extra-virgin olive oil|
|-|| Salt and pepper|
|-|| Chopped fresh herbs such as Parsley or Tarragon for garnish|