It’s a timeless French classic that you might not have made in a while, but this side dish is super simple and quick to make, and tastes even better when it’s had time to sit – an added bonus for making it ahead of time.
Wash and trim the root ends of the leeks (leaving them as intact as possible so they don’t break apart while cooking) and cook in a large pot of boiling salted water until tender (approx. 15–20 minutes). Transfer to paper towels to drain, then let cool
To make the dressing: whisk shallot, garlic, vinegar, Dijon and whole grain mustards, thyme, and maple syrup in a small bowl. Gradually whisk in olive oil and season with salt and pepper.
Halve leeks lengthwise and arrange on a platter, cut side up, then drizzle with vinaigrette and let sit at least 10 minutes before serving
If making the day before, cover and chill, then bring to room temperature before serving
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