Here is one we want to give a try soon from Food & Wine.
Reference Link:
Steamed Leeks with Mustard-Shallot Vinaigrette:

1. In a saucepan fitted with a steamer basket, bring 1 inch of water to a boil. Add the leeks, cover and steam until just tender, about 5 minutes. Drain the leeks, pat dry and refrigerate until chilled, 10 minutes.

2. Meanwhile, in a small bowl, combine the shallot with the mustard and the red wine and balsamic vinegars. Whisk in the olive oil and season with salt and black pepper.

3. Mound the steamed leeks on plates. Drizzle them with the vinaigrette, sprinkle with the parsley and serve.

Make Ahead

The steamed leeks and the mustard-shallot vinaigrette can be refrigerated separately overnight.

Notes

One Serving 169 cal, 14 gm fat, 2 gm sat fat, 10 gm carb, 0.8 gm fiber.

Jeannie notes.. Above is curated for evaluation and recommendation from Food & Wine

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Steamed Leeks with Mustard-Shallot Vinaigrette

reco low-cal