Leeks Vinaigrette

Ingredients

• 1 tablespoon dijon mustard coarse-grained
• 0.3 cup cooking wine dry white
• 2 tablespoons flat-leaf parsley divided chopped
• 2  hardboiled eggs separated chopped
• 0.5 teaspoon kosher salt and pepper black freshly ground
• 2.5 pounds leeks 
• 1 cup low-salt chicken stock 
• 3 tablespoons olive oil extra-virgin divided
• 5 sprigs thyme leaves 
• 1 tablespoon butter unsalted
• 1 tablespoon citrus champagne vinegar 

Equipment

• bowl
• frying pan
• paper towels
• oven
• whisk

Directions

1. Heat oven to 425°F. Trim dark-green topsfrom leeks, leaving root end intact.
2. Removetough outer layer. Starting 1" above rootend, halve leeks lengthwise. Wash leeks,making sure to clean all sand from betweenlayers. Dry slightly on paper towels.
3. Heat 1 tablespoon oil and butter in a large,deep ovenproof skillet over medium heat.
4. Add leeks, season with salt and pepper,and cook, turning occasionally, until lightgolden in spots, about 5 minutes.
5. Add wineand cook until almost all liquid is absorbed,3–4 minutes.
6. Add 1 cup water, chickenstock, thyme, and 1/2 teaspoon salt. Bring to a boil.
7. Transfer skillet to oven.
8. Bake until leeks aretender, about 20 minutes.
9. Meanwhile, whisk 1 tablespoon parsley, Dijonmustard, vinegar, and remaining 2 tablespoons oilin a small bowl. Season vinaigrette to tastewith salt and pepper.
10. Transfer leeks to a platter, drizzle withvinaigrette, top with eggs, and garnishwith remaining 1 tablespoon parsley.
11. Per serving: 137 calories, 11 grams fat, 7 grams carbohydrate
12. Bon Appétit