Leeks with Mustard Vinaigrette

• 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 garlic cloves, minced
• 1 tablespoon minced fresh basil
• 1/4 cup extra-virgin olive oil
• 1/4 teaspoon coarse salt
• 1/8 teaspoon freshly ground pepper

1. Bring a large pot of water to a boil.
2. With kitchen twine, tie the leeks into 2 bundles, with the green tops at the same ends.
3. Add the bundles to the boiling water.
4. Reduce heat, and simmer until the leeks are tender, about 15 minutes.
5. Remove the leeks; rinse under cold water.
6. Drain well, and gently pat dry with paper towels.
7. Set aside.
8. Make the vinaigrette: In a large bowl, whisk together the mustard, vinegar, garlic, and basil.
9. Slowly whisk in the oil in a fine stream.
10. Whisk in the salt and pepper.
11. Gently toss the leeks in the bowl with the vinaigrette, coating well.
12. Serve chilled or at room temperature.

leeks, mustard, redwine vinegar, garlic, fresh basil, extravirgin olive oil, coarse salt, freshly ground pepper

Taken from www.epicurious.com/recipes/food/views/leeks-with-mustard-vinaigrette-392810 (may not work)