By Paul Gayler
I love the smoky flavours that predominate in this salad. The tart vinaigrette makes an ideal dressing for the charred leeks. If possible, cook the vegetables on a barbecue.
Bring a large pan of water to the boil with the sugar and a little salt. Throw in the leeks, return to the boil and cook gently for 2-3 minutes. Drain them well and dry on a cloth.
For the vinaigrette, mix the vinegar, mustard and tarragon together in a bowl and then whisk in the olive oil. Add all the remaining ingredients and season to taste with salt and pepper.
Grill the lee