Leeks à la Vinaigrette

• 12 small leeks or 8 large ones
• salted water
• 6-8 tablespoons

Clean and trim leeks, and cook as for Boiled Leeks.

Arrange leeks in an hors-d’œuvre dish. Combine olive oil and vinegar with salt, pepper and mustard, to taste; pour over leeks and garnish with finely chopped parsley.