Simple leeks vinaigrette | delicious.magazine

Ingredients

• 4 large leeks, cut in thirds or halves widthways
• 1 tbsp dijon mustard
• 2 tbsp cider vinegar (or tarragon vinegar if you have it)
• 1 tsp caster sugar
• 80ml extra-virgin olive oil
• Squeeze lemon juice
• Handful tarragon leaves
• Small handful chives, finely chopped
• 2 medium eggs, boiled for 9 minutes then cooled, peeled and chopped
• Crusty bread and butter to serve