Leeks Vinaigrette 

                8 medium sized leeks, trimmed well and washed 
                1 tablespoon Balsamic Vinegar 
                1 tablespoon olive oil 

    
    1.Split the trimmed leeks lengthwise, leaving the white root ends whole.

    2.Make certain all sand and grit is rinsed off. 

    3.Bundle leeks and tie with string. 

    4.Drop into saucepan of boiling water and simmer, covered, for about
      12 minutes, or until just tender. 

    5.Serve immediately with vinegar and olive oil, or place in iced water 
      to stop cooking and serve chilled topped with vinegar and olive oil.