Braised Leek And Endive Salad With Poached Eggs And Roasted Potatoes

• 2 tbsp lemon juice
• 1 tbsp whole-grain mustard
• 2/3 cup heavy cream
• 3 tbsp loosely packed fresh chervil leaves
• None None Braised Leek and Endive Salad with Poached Eggs and Roasted Potatoes
• 2 1/4 lb new potatoes, halved lengthwise
• 2 tsp sea salt
• 1/2 tsp cracked black pepper
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 20 None small leeks, trimmed, cut into 6 inch pieces
• 6 heads white endive, halved lengthwise
• 2/3 cup dry white wine
• 1 cup vegetable stock
• 1 tsp sugar
• 8 None large eggs

1. Preheat oven to 400u0b0F.
2. Whisk together lemon juice, mustard, heavy cream and chervil. Season. Set aside.
3. Toss potatoes with salt, pepper and garlic in a large baking dish. Lightly coat with oil. Roast, uncovered, for 50 mins, or until tender and crisp.
4. Meanwhile, heat oil in a large Dutch oven. Cook leeks and endive, cut-side down, in a single layer, for 1 min. Add wine, stock and sugar. Bring to a boil then reduce heat and simmer, uncovered, for 2 mins. Transfer to oven and bake, covered tightly, for 20 mins.
5. Fill a large shallow frying pan with water. Bring to a boil. One at a time, break eggs into a cup then slide into water. When all eggs are in pan, allow water to return to a boil. Cover pan, turn off heat and let stand for 4 mins, or until a light film of egg white sets over yolks. One at a time, remove eggs using a slotted spoon and drain on paper towels.
6. Divide potato and endive between serving plates. Top each plate with leeks and 2 poached eggs. Drizzle with dressing.

lemon juice, heavy cream, chervil, eggs, new potatoes, salt, black pepper, garlic, olive oil, leeks, white endive, white wine, vegetable stock, sugar, eggs

Taken from recipes-plus.com/api/v2.0/recipes/32124 (may not work)