• Step 1

  Combine shallot, mustard, and vinegar in small bowl. Slowly whisk olive oil, one tablespoon at a time, into mustard mixture until well incorporated. Season with salt and pepper. Set aside.

• Step 2

  Place leeks, cut-sides down, in skillet in single layer. Pour broth over leeks. Simmer, covered, 10 min on MED-LOW, until tender when pierced with tip of small knife. Uncover; raise heat to HIGH. Boil until remaining liquid reduces to a glaze, about 7 min.

• Step 3

  Transfer leeks to platter; drizzle evenly with vinaigrette. Serve warm or chilled.

• Step 4

Note: When servings & ingredients are modified, nutrition & directions may vary.