Leeks Vinaigrette

Ingredients

3 medium leeks
2 tablespoons olive oil, divided
1 tablespoon butter
salt and pepper to taste
2 tablespoons cup dry white wine
1/2 cup chicken stock
3 springs of thyme
1 tablespoon chopped parsley, plus extra for garnish
1 tablespoon Dijon mustard
1 tablespoon white wine vinegar
1 hard-boiled egg

Heat oven to 425 degrees. Trim the leek by removing the dark green tops and a small portion of the root. Remove the outer layer of the leek. Wash leek well, as dirt like to hide in between the layers. I like to soak my leeks in salt water for a few minutes.

Heat 1 tablespoon of oil and butter in a large deep ovenproof skillet over medium high heat. Add leek, season with salt and pepper. Cook and turn occasionally until slightly golden, about 5 minutes. Add wine and cook until liquid has been absorbed, another 3-4 minutes. Add 1/2 cup water, chicken stock, thyme and a pinch of salt. Bring to a boil. Transfer skillet to oven and bake until the leeks re tender, about 20 minutes.

To prepare the vinaigrette, whisk the parsley, mustard, vinegar and remaining oil in a small bowl. Season with salt and pepper.

Transfer leeks to a platter, drizzle with vinaigrette and top with crumbled hard-boiled eggs. Garich with parsley.