Ingredients:

  • 4 leeks
  • salt
  • 2 shallots, minced
  • 1 tablespoon parsley, chopped
  • 2 hard boiled eggs, finely chopped
  • 2 tablespoons WVOO Champagne vinegar balsamic
  • 2 tablespoons Wholegrain mustard
  • 1/2 cup WVOO Greek Leek Olive Oil

Preparation

  1. Clean leeks and cut into 3″ pieces. Bring a large pot of salted water to a simmer, add the leeks and cook until tender, about 15 minutes, Drain the leeks and place them onto the plate.
  2. While the leeks cook combine the vinegar, mustard, and some salt in a small bowl. Gradually whisk in the oil to create a vinaigrette.
  3. Finish the dressing with the shallots, parsley, and eggs and spoon over leeks.
  4. Serve over leek on on a salad!

Enjoy!