Leeks with Truffle Vinaigrette

• FAST
• MAKE-AHEAD
• VEGETARIAN

Ingredients

1. 18 small leeks, white and tender green—trimmed, split, soaked and rinsed
2. 2 tablespoons sherry vinegar
3. 2 tablespoons truffle juice (see Note)
4. 1 tablespoon balsamic vinegar
5. Sugar
6. Salt and freshly ground white pepper
7. 1/4 cup vegetable oil
8. 1/4 cup extra-virgin olive oil
9. One 2- to 3-ounce fresh black truffle

1. In a steamer basket, steam the leeks over boiling water until tender, about 10 minutes; pat dry. Arrange the leeks on salad plates or a platter.
2. In a medium bowl, combine the sherry vinegar with the truffle juice, balsamic vinegar, a pinch of sugar and a generous pinch each of salt and white pepper. Gradually whisk in the oils. Pour the vinaigrette over the leeks. Thinly shave the truffle over all and serve immediately.