Preparation time: 30 minutes
4 thick, nice looking leeks, green parts trimmed to about 2.5cm
1 tbsp Dijon Mustard
1 tbsp red or white wine vinegar
70 ml olive oil
70 ml water
1 softly hard boiled eggs, finely chopped
Half a bunch of green onions, green parts, chopped medium-fine
Place the leeks in a steamer basket set over boiling water. Steam them for about 10 minutes until collapsed and tender. Leave the leeks to cool and later slice in half lengthways.
Put the mustard, water, vinegar, salt and pepper in a blender and blitz for a few seconds. Then, with the motor running, gradually pour in the olive oil until you have a thick, mustardy emulsion. Taste and see if you need a little more water, if it is too thick.
Arrange the leeks in a flat dish. Pour over the dressing, and then sprinkle over the finely chopped egg and the snipped chives.