Leeks Vinaigrette
"Leek tops should be dark green and fresh, not limp or dried out. The bulb ends should have fringes of small crisp-looking roots still attached; avoid split or soft bulbs, or those with large blemishes...."
INGREDIENTS
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6 medium leeks (about 2 1/4 pounds)
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2 tablespoons olive oil
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1 tablespoon grainy mustard
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1 teaspoon Dijon mustard
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2 teaspoons white-wine vinegar
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Salt and pepper
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