LEEKS IN A VINAGRETTE

Ingredients:

8 med/large leeks, boiled until tender

2 T red wine vinegar

1 t fresh thyme

2 T djion mustard

300 mls olive oil

½ t salt

½ t pepper

2 eggs boiled

1 T black onion seed sprouts or chives

Method:

Boil leeks. 

Split down middle and lay on platter. 

Refrigerate. 

Grate eggs over leeks and sprinkle with sprouts or chives before serving