Leeks in Vinaigrette

• 125 g (4½ oz) slim baby leeks, washed and trimmed if necessary
• 4 tbsp olive oil

Bring a 1cm (½in) depth of water to the boil in a saucepan, add the baby leeks and cook for about 8 minutes, until they are just tender to the point of a knife. Drain and plunge into cold water to stop the cooking process, then drain again.

Divide the leeks between two serving plates.

Mix together the olive oil, red wine vinegar and a good pinch of salt, then drizzle over the le