Leeks with Tangy Vinaigrette - serves 4

1 cup chicken stock
1 bay leaf
1 pound leeks, trimmed, cleaned, and halved
1 yellow or red pepper, cut into julienne strips
Juice and pulp of 1 lemon
2 tsp olive oil
1/2 tsp dried tarragon
1/2 tsp dried basil
1 clove garlic, minced
Freshly ground black pepper

Pour stock into a large skillet, add bay leaf, and bring to a simmer. Add leeks, cover and simmer until tender, about 9-10 minutes.
Remove leeks from stock with a slotted spoon and arrange them on a serving platter, along with pepper strips.
In a small bowl, combine lemon juice and pulp, oil, tarragon, basil, garlic, and black pepper and whisk until combined.
Sprinkle over leeks, then serve warm or chilled.