Ingredients
- 6 medium leeks (about 2 1/4 pounds)
- 2 tablespoons olive oil
- 1 tablespoon whole grain mustard
- 1 teaspoon Dijon mustard
- 2 teaspoons white-wine vinegar
- Fresh ground pepper
Recipe Description
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. This is so simple, yet so delicious. You will love it and wonder why you haven’t been making this for years! You will notice I use NO salt…mustard has enough! Enjoy!
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