Leek Vinaigrette with Soft-Boiled Egg

• 2 large Leek
• 2 large Egg
• 2 tsp Dijon mustard
• 1 ½ tbsp White wine vinegar
• 3 tbsp Extra virgin olive oil
• 1 tsp Fine sea salt
• ½ tsp Black pepper
• 1 tbsp Capers
• 10 g Fresh parsley

1. Trim the leeks, keeping the white and pale green parts, then split them lengthways and rinse well to remove any grit. Bring a saucepan of water to the boil and season it with half the fine sea salt.
2. Add the leeks and simmer gently for 10 to 12 minutes until just tender when pierced with a knife. Lift out carefully and drain in a colander, then leave to cool until barely warm.
3. Meanwhile, return the water to a steady boil and lower in the eggs. Boil for 6 minutes for soft centres, then drain and cool under cold running water until you can handle them.
4. In a mixing bowl, whisk together the Dijon mustard, white wine vinegar, remaining fine sea salt and black pepper. Whisk in the extra virgin olive oil until emulsified, then stir in the capers and finely chopped fresh parsley.
5. Arrange the cooled leeks on plates and spoon over the vinaigrette, turning gently so they are well coated. Peel the eggs, halve them, and place on top; finish with any remaining capers and parsley from the bowl.

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