Leek Vinaigrette


slightly modified from bon appetit magazine

3 large leeks (2-2.5 lbs)
3 Tbsp olive oil divided
1 Tbsp butter
1/4 cup white wine
1 cup chicken stock/broth
1 cup water
1 tsp dried thyme
1 Tbsp dijon mustard
1 Tbsp white wine vinegar
2 hard boiled eggs whites and yolks seperated and chopped

preheat oven to 425
trim dark green tops from the leeks
cut off the root end and clean throughly.
slice each leek roughly in half.
In a large oven proof saute pan heat 1 Tbsp oil and the butter. saute 5 minutes until slightly browned.  add the wine and cook until almost all evaporated. add chicken broth,water and thyme bring to a boil and then transfer pan to oven.
while the leeks are coking mix together  mustard,vinegar and remaining 2 Tbsp oil. set aside

when leeks are done transfer to a platter. drizzle vinaigrette over leeks. tops with the eggs.

4-6 servings


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