Poireaux vinaigrette is a classic cold French bistro appetizer: boiled and cooled leeks tossed with a mustard vinaigrette. Its simple preparation and short ingredient list make it a light starter for brunch or a snack between meals.
Trim the white parts of the leeks and boil them in water for 12 minutes, until tender.
Transfer the boiled leeks to cold water and drain. Let them stand for 10 minutes, until they reach room temperature.
Whisk together the olive oil, apple cider vinegar, mustard, salt, and black pepper to make a smooth vinaigrette.
Arrange the cooled leeks on a serving plate and drizzle with the vinaigrette.
Do not overcook the leeks; a fork should pierce them easily, but they should not fall apart. Drizzle on the sauce just before serving; if added too early, the leeks will release liquid.
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