l shallot, minced

2 tablespoons fresh lemon juice

l tablespoon white wine vinegar

l teaspoon Dijon mustard

l/2 cup olive oil

many small ramps

l or 2 Gala apples cut into cubes

8 ounces smoked whitefish (I use smoked trout)

For vinaigrette: whisk shallot, lemon juice, vinegar and mustard in a small bowl to blend. Gradually whisk in oil. Season with salt and pepper.

Bring a large pot of salted water to a boil. Add ramps and simmer until leeks are soft.  Drain and arrange on a large platter. Spoon l/2 cup of the vinaigrette over; let stand until cool. Add the cubed apple to remaining vinaigrette. Divide the leeks among small plates, depending on the number of guests. Spoon fish over the leeks. Top fish