Can be prepared in 45 minutes or less.

　　

Ingredients

Serves 2

　　8 leeks (each about 1 inch in diameter), trimmed and cleaned thoroughly

　　2 tablespoons olive oil

　　2 tablespoons dry red wine

　　1/2 cup plus 2 tablespoons chicken broth

　　2 teaspoons red-wine vinegar

　　1/2 teaspoon Dijon mustard

　　

Step 1

In a 10-inch skillet sauté leeks in oil over moderately high heat, turning, until golden, about 10 minutes. Stir in wine and 1/2 cup broth and cook leeks, covered, turning occasionally, until tender when pierced, about 10 minutes. Transfer leeks to a serving plate.

　　

Step 2

Whisk remaining 2 tablespoons broth and vinegar into skillet and boil, stirring, until thickened slightly. Remove skillet from heat and whisk in mustard and salt and pepper to taste. Pour vinaigrette over leeks.