This recipe is from Vegetable Harvest by Patricia Wells. I love the flavor of leeks, but I usually eat them as a component of a dish. This recipe focuses on the leeks themselves. The key to this dish is to choose the smallest leeks that you can find. The leeks are simply steamed and drizzled with a vinaigrette of sherry vinegar, dijon mustard, salt, capers and olive oil. The leeks are dressed when they're warm so that they absorb the vinaigrette. The final touch is a sprinkling of fresh chives. This was an elegant and unique way to eat leeks.