Leeks in Vinaigrette

Ingredients

• 1/3 cup (80 ml) red wine or sherry vinegar
• 1 garlic clove, grated
• 1/2 Tbsp Dijon mustard
• 1/2 tsp salt
• Freshly ground black pepper
• 1 cup (240 ml) olive oil
• 4 (about 1 kg total) leeks
• 2 Tbsp (30 ml) olive oil
• 1/4 cup (60 ml) white wine
• 1/4 tsp salt
• 1/2 cup (120 ml) Garlic-Mustard Vinaigrette
• 1 Tbsp (3 g) minced chives
• 1/4 cup (30 g) hazelnuts, toasted and coarsely chopped