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
- 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.
- While the leeks cook combine the vinegar, mustard, and some salt in a small bowl. Gradually whisk in the oil to create a vinaigrette.
- Finish the dressing with the shallots, parsley, and eggs and spoon over leeks.
- Serve over leek on on a salad!
Enjoy!
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