Leeks Vinaigrette

Ingredients

• 1 teaspoon parsley
• 1 teaspoon Dijon mustard
• 1 tablespoon red-wine vinegar
• 5 tablespoons extra-virgin olive oil
• 2 teaspoons salt
• 8 medium leeks
• 2 ounces thinly sliced pancetta

Cut off dark green tops of leeks and trim root ends. Halve each leek lengthwise to within 2 inches of root end. Rinse well under cold running water to wash away sand. Cover leeks with cold water in a 12-inch heavy skillet. Add salt and simmer leeks, uncovered, until tender, 15 to 20 minutes. Tran...

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