Start by trimming and cleaning your leeks. Cut off the hairy end, but leave the root intact. Slice the leek in half vertically. Rinse under cold running water, being sure to peel back the layers to get rid of any dirt.
Bring a wide pot of water to a boil and season with salt. Add the leeks and boil for several minutes, until a knife goes through the thick end easily. Lift out with tongs and allow to cool on a tray.
Meanwhile, whisk together the mustards, white wine vinegar, and extra-virgin olive oil with a pinch of salt.
Pat the leeks dry with paper towels, place on a platter, and brush on the dressing. Top with the pecans, the raisins, the Parmesan, and the parsley.
