Leeks with Tomato Vinaigrette
Ingredients
- 2 cups water
- 4 medium leeks, white and light green parts only, halved lengthwise (about 1 1/4 pounds)
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon red wine vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoons Worcestershire sauce
- Kosher salt
- Black pepper
- 1/3 cup thinly sliced multicolor grape tomatoes (about 2 ounces)
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