Leeks Vinaigrette

• 6 leeks (about 2 1/4 pounds)
• 2 tablespoons olive oil
• 1 tablespoon grainy mustard
• 1 teaspoon Dijon mustard
• 2 teaspoons white-wine vinegar
• Coarse salt and freshly ground pepper

1. Trim tough, dark greens from leeks; discard.
2. Halve leeks lengthwise, and cut off root ends, leaving as much of bulb intact as possible.
3. Rinse each half under running water, carefully separating layers to loosen grit.
4. Bring 2 inches of water to a boil in a large saucepan.
5. Prepare a large ice-water bath.
6. Set a steamer basket (or large colander) over pan, and place leeks in basket.
7. Cover; steam until very tender, 10 to 12 minutes.
8. Transfer to ice-water bath until cool; drain on paper towels, patting gently to remove excess water.
9. Whisk together oil, both mustards, and vinegar; season with salt and pepper.
10. Arrange leeks on a platter, and drizzle with vinaigrette.

leeks, olive oil, grainy mustard, mustard, whitewine vinegar, salt

Taken from www.epicurious.com/recipes/food/views/leeks-vinaigrette-388022 (may not work)