Salad - Grilled Leeks with Bacon Vinaigrette

4 medium leeks, trimmed to about 8 inches, split lengthwise, leaving root ends intact and discrding the touch outer leaves, washed well

6 slices lean bacon
1/4 cup balsamic vinegar
1 T Dijon mustard
1/4 cup minced parsley leaves
3 T minced onion
2 T minced chives
1/2 cup olive oil + additional for brushing leeks
Chopped tomato for garnish
1 hard-boiled egg, sliced for garnish

In a kettle of boiling salted water cook leeks for 6 mins, drain in a collander, refresh under cold water. In a skillet cook bacon over mod heat until crisp; transfer to paper towels to drain, reserving 2 t of the fat. In a bowl, whisk tog vinegar, mustard, 2 slices of bacon crumbled, parsley, onion, chives and add reserved bacon fat and 1/2 cup of oil in a stream, whisking until dressing is emulsified.
Brush leeks, patted dry, with additional oil and grill them, cut sides down on an oiled rack set 4" over glowing coals for 4 mins, until golden. Turn and grill 4 mins more. Transfer leeks to a plate, top with dressing, garnish with tomato, egg, remaining 4 bacon slices crumbled. Serves 4.