Leeks Vinaigrette

Try to find small or baby leeks for this hors d’oeuvre. Trim off almost all the green top and the root, taking care to retain enough of the base to hold the leek together. Wash well to remove any sand; it’s a good idea to slit the cut end and run under a strong gush of cold water. Tie the leeks in bundles of 3 or 4 with twine and place in cold salted water. Bring to a boil and simmer until tender, about 10 minutes or so, then drain, cut-end down, in a colander. Remove the twine and arrange the leeks in bundles on individual plates. Dress generously with French Vinaigrette.