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- 6 long leeks (about 2 to 2 1/2 pounds total)
- 1/4 cup olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- 1/4 teaspoon Kosher salt
- 1/4 teaspoon finely ground black pepper
Directions:View on Simply Recipes
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