Leeks with « Mimosa » vinaigrette

Wash the leeks (white part only), and tie them up with kitchen twine. Cook them in boiling salted water for about 20 minutes, then drain them.

Cook the eggs in boiling water for 9 minutes, then plunge them in cold water.

Prepare the vinaigrette. Mix the mustard with the maggi and pepper. Add cider vinegar, then olive oil and finely chopped chives.

Peel the eggs and finely chop them, then add them to the vinaigrette.

Serve the leeks lukewarm, coated with the “Mimosa” vinaigrette and sprinkled with chervil, nasturtium flowers and leaves and salad burnet. Enjoy!