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1
Tie the leeks in 4 bundles with kitchen string, in a kettle of boiling salted water boil them for 6 minutes, or until they are just tender, and drain them in a colander.
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2
Refresh the leeks under cold water and discard the strings.
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3
Cut the leeks apart at the root ends and drain them on paper towels.
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4
(The leeks may be prepared up to this point 1 day in advance and kept covered and chilled).
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5
Brush the leeks with the oil and grill them in batches in a heated oiled ridged grill them in batches in a heated oiled ridged grill pan over moderate heat or on an oiled rack set 4 to 5 inches over glowing coals for 3 to 4 minutes on each side, or until they are golden.
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6
Transfer the leeks as they are golden.
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7
Transfer the leeks as they are grilled to a platter and keep them warm, covered.
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8
(The leeks may be prepared up to the is point 1 day in advance and kept covered and chilled.
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9
Reheat the leeks on a baking sheet in a preheated 350F.
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10
oven for 10 minutes, or until they are heated through.)
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11
In a bowl whisk together the mustard, the vinegar, and salt and black pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified.
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12
Whisk in the herbs, the bell pepper, and the olives.
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13
Divide the leeks among 8 plates and spoon some of the vinaigrette over each serving.
