Leeks with Mustard Vinaigrette
Ingredients
- 6 leeks (about 2 1/2 pounds), roots and all but 1 inch of green tops trimmed, halved lengthwise and washed well
- 2 tablespoons Dijon mustard
- 2 tablespoons red-wine vinegar
- 2 cloves garlic, minced
- 1 tablespoon minced fresh basil
- 1/4 cup extra-virgin olive oil
- 1/4 teaspoon coarse salt
- 1/8 teaspoon freshly ground pepper
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