Nice appetizer or light lunch. The younger the leeks you can find the better.
Leeks Vinaigrette with Mimosa
½ tsp. Dijon mustard
1 Tbsp. red wine vinegar
3 Tbsp. olive oil
1 hard-boiled egg
Cut the top of the leek leaving only white and the palest green part. Carefully cut of whiskers, but don’t cut too much into the root. Split the leeks down the center just until the root leaving to keep the leek together and rinse out dirt from leek. Boil water with a bit of salt and add leeks, and cook for 15 minutes until soft. Whisk together mustard, vinegar, oil, salt and pepper to make vinaigrette. Lift leeks from water and pat with paper towels to try to remove as much water as possible. Serve leeks with vinaigrette and grate the egg on top.
Inspired by Around My French Table