Fill a large pan with lightly salted water, bring to a simmer and cook the baby leeks for 4-5 minutes or until just starting to soften. Drain well. Spread out on a tray in a single layer to cool slightly.
Use a sharp knife to cut the baby leeks in half lengthways, then brush the cut sides of each with a little of the olive oil.
Heat a non-stick frying pan over a medium-high heat and cook the baby leeks, cut-side down, for 3-4 minutes or until deeply caramelised (do this in batches if needed). Transfer to a serving platter, then drizzle with the Belazu Balsamic Vinegar and serve.