1. Slice the leeks lengthwise and rinse to remove any grit.
2. Pour 2 tablespoons of olive oil over the halves on a plate, and set aside.
3. Place the leeks on a hot, covered grill, cut side down. Flip once after 5 to 7 minutes (or when the cut side is browned and slightly charred on the edges, but not blackened). Cook another 5 to 7 minutes, then place cut side up on a plate and pour the dressing over. Garnish with the minced herbs

Vinaigrette

1. In a mortar and pestle, pound the garlic clove, anchovy fillets, and a pinch of salt until they form a smooth paste. Add the mustard and mix well.
2. Slowly add the â…“ cup olive oil, one small splash at a time, while mixing with the pestle.
3. After adding all of the oil, the mixture should be very shiny and relatively thick "” not as stiff as an aïoli, but still thick enough to adhere to the sides of the mortar. Then add the lemon juice, one teaspoon at a time, mixing with the pestle until the whole dressing is thin enough to pour and tastes balanced but still highly seasoned. Add pepper to taste.