Recipe: Leeks in Vinaigrette

1 Fill a large pot with water, salt with coarse salt then bring to a boil, add your leeks, cover, cook for 15 minutes.

2 Meanwhile, prepare your vinaigrette:
In a salad bowl, pour the vinegar, salt, pepper then mix with walnut oil, add your walnuts and your chopped ginger.

3 Drain your leeks carefully by pressing them well, let them cool then arrange them on your lovely round dish and drizzle with half of your "Grenoble" vinaigrette then turn them over and pour the other half over them. Then wait a small night in the cool so they absorb these good flavors as much as possible.