Braised Leek & Witlof Salad with Poached Eggs & Kipflers

Ingredients

• Creamy chervil dressing
• 2 tablespoon lemon juice
• 1 tablespoon wholegrain mustard
• 2/3 cup (160ml) cream
• 1/4 cup loosely packed fresh chervil leaves
• 1 kilogram kipfler potatoes, halved lengthways
• 2 teaspoon sea salt
• 1/2 teaspoon cracked black pepper
• 2 clove garlic, crushed
• 1 tablespoon olive oil
• 20 pencil leeks (1.6kg), trimmed to 15cm in length
• 6 white witlof (750g), halved lengthways
• 2/3 cup (160ml) dry white wine
• 1 cup (250ml) vegetable stock
• 1 teaspoon sugar
• 8 eggs