Steamed leeks with beluga lentils, chervil and vinaigrette

Ingredients

• 4 medium sized Danish organic leeks
• Herb or apple cider vinegar
• 1 tsp Dijon mustard
• 1dl olive oil
• 1 shallot
• Salt and pepper
• 1 tsp honey
• 250g cooked beluga lentils, mixed with a bit of olive oil and salt
• Fresh chervil, rinsed and plucked into small pieces